Sicilian Spaghetti Squash Salad recipe
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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 caloriescarbohydrate: 23 gcholesterol: 56.1 mgfat: 28 gfiber: 2.2 gprotein: 12.1 gsaturatedFat: 11.5 gservingSize: -sodium: 1693 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Sicilian Spaghetti Squash Salad
Directions
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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.