Spaghetti Squash Chopped Greek Salad
This holiday weekend was filled with pasta salads – the creamy, rich, stick to your thighs, types of pasta salads. And although my small stolen bites were delicious, it got me thinking about lower carb and healthier pasta salads and wondering how our dear friend spaghetti squash would hold up in a cold preparation. After a few failed attempts I found the key is tossing the spaghetti squash with an oil based dressing before serving. This helps prevent the spaghetti squash from sticking together and gives it more of a mouth feel of a pasta salad in my opinion. I decided to layer this one up with my favorite Greek inspired ingredients but you could doctor up your salad anyway you like.
This holiday weekend was filled with pasta salads – the creamy, rich, stick to your thighs, types of pasta salads. And although my small stolen bites were delicious, it got me thinking about lower carb and healthier pasta salads and wondering how our dear friend spaghetti squash would hold up in a cold preparation. After a few failed attempts I found the key is tossing the spaghetti squash with an oil based dressing before serving. This helps prevent the spaghetti squash from sticking together and gives it more of a mouth feel of a pasta salad in my opinion. I decided to layer this one up with my favorite Greek inspired ingredients but you could doctor up your salad anyway you like.
- salt and pepper
- 2 tbsp olive oil
- 1 tsp oregano
- 1 tbsp red wine vinegar
- 1/2 cup red onion diced
- 3 tbsp lemon juice
- 1 medium spaghetti squash
- 1 clove
- 1 cup cherry tomatoes chopped
- 2 cups shredded chicken breast
- 1 cup black olives
- 1 cup artichoke hearts packed in water defrosted and chopped
- 1 cup red pepper chopped
- 1 cup cucumber chopped
- 1/2 cup reduced fat feta cheese (leave out for paleo)
- Carbohydrate 7.15485905497731 g
- Cholesterol 0 mg
- Fat 5.41871390073258 g
- Fiber 2.12514504125342 g
- Protein 1.05833225009088 g
- Saturated Fat 0.740981880100726 g
- Serving Size 1 1 serving (130g)
- Sodium 314.918354968183 mg
- Sugar 5.02971401372389 g
- Trans Fat 0.245020806692204 g
- Calories 75 calories
Step-by-step
- Prepare the spaghetti squash. For quick preparation, pierce it all over with a fork or knife and microwave for 10-12 minutes or until tender when you squeeze it. Let cool and scrape out squash with a fork. To roast, cut in half and place cut side down in a prepared baking dish. Bake in a 400 degree oven for 50-60 minutes until tender. Let cool and scrape out squash.
- To make the dressing, whisk together the lemon juice, olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
- Toss the spaghetti squash with the dressing and arrange other ingredients on top for serving. You could also toss everything together.
My Unexpectedly Delicious Spaghetti Squash Greek Salad Adventure
This past weekend, I was completely surrounded by the quintessential summer fare: creamy, carb-loaded pasta salads. Oh, they were delicious, every rich, creamy bite. But as I savored those guilty pleasures, a little voice inside (the one that whispers about healthy eating) started to question my choices. I craved something lighter, something that wouldn't leave me feeling sluggish, something…healthier. That’s when I had a brilliant idea: let's see if spaghetti squash could pull off a Greek salad transformation.
Now, I'll be honest, my initial attempts weren't exactly picture-perfect. The squash had a tendency to clump together, leaving me with a less-than-ideal pasta salad texture. After a bit of trial and error (and a few slightly sad-looking salads), I stumbled upon the secret: dressing it *before* serving. That seemingly simple step made all the difference. The oil-based dressing coated each delicate strand of squash, keeping it separated and mimicking that satisfying "pasta salad" mouthfeel. Success!
This particular recipe was born from a spontaneous raid of my refrigerator. I had a plethora of Greek-inspired ingredients hiding in various corners, and I decided to let them shine. Feel free to customize this recipe to your heart's content. Use whatever veggies you have on hand – the beauty of a salad is its adaptability.
The delightful mix of textures and flavors was a revelation. The tender spaghetti squash, the juicy burst of cherry tomatoes, the salty tang of feta (or leave it out for a paleo-friendly version), the refreshing crunch of cucumbers… it was all incredibly harmonious. I honestly wasn’t expecting this salad to be so incredibly satisfying, both in taste and texture. It was light, refreshing, and surprisingly filling. A perfect meal for a hot summer day or a light lunch.
Why I love this recipe:
- It's healthy and satisfying: It's a great way to enjoy a pasta salad-style dish without the heavy carbs and calories. The squash provides a good source of fiber and nutrients.
- It's incredibly versatile: Feel free to experiment with different vegetables, proteins, and cheeses to create your own unique variation. The dressing is the star, but you can easily customize the rest.
- It's easy to make: The entire process is relatively quick and simple, making it perfect for a busy weeknight dinner or a casual weekend gathering.
- It's a crowd-pleaser: It's a delicious and healthy option that everyone can enjoy, regardless of dietary restrictions or preferences.
This Spaghetti Squash Greek Salad has quickly become a staple in my meal rotation. It’s a perfect example of how a little creativity and willingness to experiment can lead to some truly delightful culinary discoveries. So go ahead, give it a try! You might be surprised at just how delicious and refreshing a healthy salad can be.
I hope you enjoy this recipe as much as I do! Let me know in the comments how your version turned out. Happy cooking!
