I made this salad last week for meal prep and instantly loved it. The spaghetti squash soaks up so much flavor from the dressing, but doesn’t get soggy in the fridge like a lettuce salad would. I’ve always loved greek salads and all the flavors that go into it, so this was just a fun & new way to enjoy it! I took it for lunch to work with a side of crackers and hummus, but it would also be great with some grilled chicken on top for a more filling dinner.
Spaghetti Squash Greek Salad Recipe:
for the salad:
1 spaghetti squash
1 cup diced cucumber
1 cup diced tomato
1/4 cup roughly chopped kalamata olives
1/4 cup diced red onion
1/4 cup crumbled feta cheese
for the dressing:
2 tablespoons olive oil
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juice of 1 lemon (about 2 tablespoons)
1 teaspoon dijon mustard
1/8 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
steps:
- Cook your spaghetti squash and let cool enough to handle. For ease, I usually slice my spaghetti squash in half lengthwise, scoop out the seeds inside, place inside down on a microwave-safe plate, and microwave for 8-10 minutes depending on the size of squash. You can also roast your squash at 400 degrees F for about 40 minutes as well.
- While the squash is cooling, make your dressing by whisking together the olive oil, red wine vinegar, lemon juice, dijon mustard, salt, pepper and oregano.
- Once the squash has cooled down, scrape out the “noodles” with a fork and place in a large bowl. Add all the chopped veggies and stir to combine. Add the dressing and toss. Finally, add the feta cheese!
- (I know in the below video, i did this in a different order and tossed the squash straight into the bowl of dressing, BUT i would recommend adding the dressing to the squash instead so that you can add as much or as little dressing as you prefer. Every spaghetti squash varies in size so the amount of dressing necessary may vary as well!)
- Place in fridge until the squash is completely cold and enjoy!
