Spaghetti Squash Greek Salad

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!

For those of you who are watching carbs, eating paleo, gluten free,  grain free, or just plain love spaghetti squash like me, this Spaghetti Squash Greek Salad is just the salad for you.

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!

Nutrition

Calories

1431.32 cal

Fat

110.17 g

Carbs

46.21 g

Protein

65.49 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 4 servings

Spaghetti Squash Greek Salad

This Spaghetti Squash Greek Salad is perfect for people cutting carbs, following a gluten free, paleo, or grain free diet, or who just love spaghetti squash!

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

For the Salad
• 1 small to medium sized spaghetti squash, roasted and cooled.
• 1 cucumber, peeled, deseeded, and diced
• 1/2 cup cherry tomatoes, cut in half
• 1/2 cup roasted red pepper, diced
• 2 T. shallot, minced
• 1/4 cup kalamata olives, diced
• 3 T. feta cheese
For the Dressing
• 1 t. extra virgin olive oil
• 2 T. red wine vinegar
• 2 t. freshly squeezed lemon juice
• 1 t. honey, more to taste
• 1/4 t. garlic powder
• 1/2 t. kosher salt
• Freshly ground black pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil and spray it with cooking spray.
3. Split the spaghetti squash in half and scrape out the seeds.
4. Spray the flesh of the squash with cooking spray and sprinkle with salt.
5. Lay the squash cut side down on the baking sheet and bake for 40 minutes.
6. Remove from the oven and let the squash cool to room temperature before scraping out the flesh with a fork.
7. In the meantime dice up the cucumber, roasted red pepper, kalamata olives, shallot, and cherry tomatoes.
8. In a small bowl whisk together all of the dressing ingredients.
9. Once the squash has cooled scrape out the flesh into a large bowl.
10. Add in the vegetables and dressing and toss together.
11. Top the salad with feta.
12. Serve immediately or refrigerate until you are ready to serve.

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