Greek Style Salad With Spaghetti Squash Food

GREEK STYLE SPAGHETTI SQUASH SALAD

Steps:

• In a large bowl combine spaghetti squash, cucumbers, tomatoes, feta cheese, and fresh basil.
• In a small separate bowl or spouted cup, combine extra virgin olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk together and then drizzle the dressing over the veggies.
• Gently toss everything together and serve. Enjoy!
• To learn more about spaghetti squash check outthis 101 video.

GREEK SPAGHETTI SQUASH SALAD

Steps:

• Add dressing ingredients to a small bowl and whisk to combine. Set aside.
• Combine squash, onion, tomatoes, chickpeas, cucumber, thyme, spinach, red pepper flakes, and salt in a large bowl.
• Add dressing to taste and toss to combine.
• Serve warm or cold topped with feta and olives.

GREEK-STYLE SPAGHETTI SQUASH WITH SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
• Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
• Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
• Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.

GREEK STYLE SPAGHETTI SQUASH SALAD

Steps:

• (To cook the spaghetti squash, if you haven't yet: preheat oven to 350 degrees F; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork - they will form into spaghetti-like strands).
• In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
• In another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
• Cover and chill for at least 1 hour before serving.

SPAGHETTI SQUASH SALAD

Steps:

• Mix all veggies with the squash.
• Add dressing and toss to coat well. Adjust seasoning.

GREEK SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted. , When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)

SPAGHETTI SQUASH GREEK STYLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a baking dish with cooking spray.
• Cut spaghetti squash in half and remove seeds.
• Place cut side down on baking sheet.
• Bake for 30 minutes or until a knife can be inserted easily into squash.
• Remove from oven and cool slightly until it can be handled easily.
• Meanwhile heat olive oil in a skillet over medium heat.
• Cook onion, stirring constantly until fragrant.
• Stir in tomatoes and cook until tomatoes are warmed.
• Shred spaghetti squash with a fork and place in a large bowl.
• Toss squash with tomatoes, feta cheese, olives and basil.
• Serve warm.

SPAGHETTI SQUASH SALAD

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.