All Recipes Best Recipe Salad

Ingredients

1 spaghetti squash water as needed 1 ½ cups crumbled Macedonian feta cheese 1 cup slivered roasted red bell peppers 1 cup slivered sun-dried tomatoes ¾ cup chopped Kalamata olives ⅔ cup chopped fresh basil ½ cup chopped fresh parsley ⅓ white onion, chopped 1 jalapeno chile pepper, diced 3 tablespoons Greek salad dressing 3 tablespoons balsamic vinegar 2 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh thyme 1 tablespoon minced garlic 1 ½ teaspoons ground black pepper 1 teaspoon salt

Nutrition Info

379.6 calories carbohydrate: 23 g cholesterol: 56.1 mg fat: 28 g fiber: 2.2 g protein: 12.1 g saturatedFat: 11.5 g servingSize: - sodium: 1693 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Slice spaghetti squash lengthwise and scoop out seeds. Place cut-side down in a baking dish, add 1/2 inch water.
Bake in the preheated oven until fork tender, about 35 minutes. Cool squash until easily handled.
Shred spaghetti squash from rind using a fork, cool to room temperature.
Combine feta cheese, red bell peppers, sun-dried tomatoes, Kalamata olives, basil, parsley, white onion, and jalapeno pepper together in a large bowl. Stir in Greek salad dressing, balsamic vinegar, white wine vinegar, olive oil, thyme, garlic, ground black pepper, and salt. Add spaghetti squash, toss to combine.

6 cups

I made this recipe up for my boyfriend one night and he hasn't stopped asking for it since! Healthy has never tasted so good. Best served cold.