Meet my one of my favorite pasta substitutes, spaghetti squash! Can I let you in on a little secret, I almost like spaghetti squash more than I like pasta, crazy I know. I think I really fell in love with spaghetti squash a couple years ago and started making all kinds of “pasta” dishes with it, like this Spaghetti Squash Greek Salad.
As you may already know, I love Greek food, in case you didn’t know check out my recipes for Greek Salmon Salad and Greek Orzo Salad. There is just something about the combination of cucumbers, tomatoes, olives, and feta that keeps me coming back for more!
Spaghetti squash has really started to become popular thanks to it’s delicious flavor and versatile use as a replacement for pasta. I enjoy it on a weekly basis and eat it in so many different ways. I’ve made it with spaghetti sauce and grilled chicken on top, mixed it in with my stir fry, and simply added some dried basil, salt, and pepper on it.
Some of the health benefits of spaghetti squash are it’s full of vitamins, especially vitamin C. It has a decent amount of fiber, and there are only 42 calories, 10 carbs, and no fat per one cup serving. Compared to regular wheat pasta that has about 220 calories, 43 carbs, and 1 gram of fat per one cup serving, it makes spaghetti squash sound pretty appealing. I won’t deny that there are times where a bowl of wheat pasta tastes wonderful, but most of the time I opt for spaghetti squash.
Making this salad was a cinch. I lined a cookie sheet with foil and sprayed it with cooking spray. I split the spaghetti squash in half, gave it a spray of cooking spray and a sprinkle of salt, then laid it cut side down on the baking sheet. I roasted it in the oven at 400 degrees for 40 minutes, removed it from the oven, and let it cool before scraping out the flesh with a fork. In the mean time I diced up a cucumber, cherry tomatoes, roasted red pepper, shallot, and some kalamata olives. To make the dressing for this salad I combined olive oil, red wine vinegar, lemon juice, garlic powder, honey, salt, and pepper. Once the spaghetti squash was cool I scooped it out into a bowl and added in the vegetables, dressing, and topped it with delicious salty feta cheese. This salad is sooooo good! It has the perfect combination of salty, sweet, briny, and fresh flavors. It is a big fat Greek party in your mouth! The next time you want a lighter not so carb loaded salad, try this Spaghetti Squash Greek Salad. I promise you’ll love the new twist on this pastaless salad!