Imitation Greek Pasta Salad

March 30, 2016

 

I call it Imitation Greek Pasta Salad (I love real greek pasta salad!). This is one of Ben's FAVORITE side dishes. He LOVES it and always asks me to make it. I like it because it doesn't feel like I'm eating veggies, I'm tricked into thinking it is pasta... So here is the recipe:

 

Ingredients:

1 spaghetti squash, halved lengthwise and seeded

4 to 6 tablespoons extra virgin olive oil (I actually used an all natural Greek salad dressing I got from Aldi's. It is low cal, low fat, low sodium, and low sugar. If you use olive oil, I'd recommend throwing some of the 21DF Mediterranean seasoning and a few tablespoons of balsamic vinegar in the pasta as well)

1 to 2 onions, chopped

2 to 3 cloves garlic, minced

1 yellow or orange pepper

1 1/2 cups halved cherry or grape tomatoes (or more!)

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

 

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and lightly grease.

 

Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

 

Meanwhile, cut onions, tomatoes, and garlic.

 

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.


Toss with the vegetables, feta cheese, olives, and oil. Place in fridge and serve cold.

Share on Facebook
Share on Twitter
Please reload