- 1 spaghetti squash
- water as needed
- 1 1/2 cups crumbled Macedonian feta cheese
- 1 cup slivered roasted red bell peppers
- 1 cup slivered sun-dried tomatoes
- 3/4 cup chopped Kalamata olives
- 2/3 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- 1/3 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 1/2 teaspoons ground black pepper
- 1 teaspoon salt
- 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.
04/27/2018
recipepes.com
Sicilian Spaghetti Squash Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
