Cold Spaghetti Squash Salad

Salads have long been celebrated as a cornerstone of healthy eating, often serving as a vibrant and refreshing addition to our daily meals. In a world increasingly focused on health and nutrition, the importance of incorporating fresh ingredients into our diets cannot be overstated. They not only provide essential vitamins and minerals but also contribute to a sense of balance and vitality, making them a staple in various culinary traditions around the globe.

Discover the refreshing taste of the Cool & Crunchy Cold Spaghetti Squash Salad, a unique and nutritious take on traditional salads. Featuring spaghetti squash as a pasta substitute, this salad is low in calories and high in fiber. Packed with vibrant vegetables like cherry tomatoes, cucumbers, and bell peppers, it bursts with flavor and texture. Perfect for any meal, this dish is not only delicious but also a healthful choice for your lifestyle. Enjoy this delightful combination of fresh ingredients and zesty dressing for a guilt-free indulgence!

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Ingredients

1 medium spaghetti squash

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 red bell pepper, diced

1/4 red onion, finely chopped

1/2 cup black olives, sliced

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

Juice of 1 lemon

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Instructions

Cook the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for about 40 minutes, or until tender. Let it cool.

Prepare the Vegetables: While the squash is cooling, prepare the vegetables. In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and parsley.

Scrape the Squash: Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands and add to the bowl with the vegetables.

Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper.

Combine Everything: Pour the dressing over the spaghetti squash salad and toss gently to combine. Add the crumbled feta cheese and give it another gentle toss.

Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled and enjoy!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4