Why is it still snowing in March? I guess winter can’t decide whether it’s coming or going. We just got several more inches of snow yesterday, and I’m so over it and ready for spring. You?! How ironic that the trees have started to bud, but are now covered in snow. Come on!!
Even though the weather isn’t yet changing for the better, I’m in a spring-like state of mind, so today I share with you another lovely spring-like dish. On Monday, I teased you with some Roasted Spaghetti Squash Seeds and said just wait until you see what I made with the actual squash.
Truth be told,I’ve never had spaghetti squash until now, but we found this absolutely gigantic squash at Aldi for dirt cheap…and thought why not? We had no clue what to do with it, but figured we’d find a great meal to make and did we ever!
I searched the internet and found this great recipe for a Greek salad made with spaghetti squash. I looove Greek pasta salad! I typically make mine with orzo, so using squash was a nice swap. Super healthy, too. The squash I used was so huge it took almost 1½ hours to roast. While that roasted, I cut up all the veggies. Out came the squash, and I was amazed when I started scraping the inside and it really was like spaghetti strands. Too cool!
This dish is perfect for a spring picnic or other outdoor gathering. It’s full of cucumbers, cherry tomatoes, red onion, and black olives. Kalamata olives would be GREAT here, but they are far too expensive for our wee little budget. Sorry for yelling at you there…I just love Kalamata olives. By all means, if you can splurge on them…go for it!
I tossed the squash and veggies together and topped it with Mediterranean feta cheese. Another score from Aldi. Love it! I then added some salt and oregano for some simple flavoring. My Greek pasta salad has an oil, vinegar, and oregano dressing, but I wanted to keep this salad light and healthy, so I didn’t add any dressing. Of course, you always could, though. I think the vinegar would add a nice touch.
I was giddy as a school girl to use the roasted squash skin as a bowl for this salad. It was just so pretty. It also reminded me of when I once ordered Thai fried rice at a DC restaurant and it came in half of a hollowed-out pineapple. Fantastic presentation! How lovely is this squash bowl? I mean really.
Greek Spaghetti Squash Salad
Yields 6 servings (as a main dish)
- 1 large spaghetti squash
- Non-stick spray
- Canola oil
- 1 large cucumber—seeded and diced
- 1 small red onion—halved and thinly sliced
- 1 (15oz) can black olives or pitted Kalamata olives—sliced into rounds
- 1 pint cherry tomatoes—quarter each tomato
- 4 oz. feta cheese (double if your squash is super large)
- 1 tsp. dried oregano
- Salt to taste
Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with non-stick spray. Set aside.
Carefully slice the squash in half lengthwise. Place the squash cut-side up on the prepared baking sheet. Brush the inside of the squash halves with canola oil. Bake for 1-1½ hours, or until tender (this really depends on the size of your squash). Remove from oven and gently scrape the inside of the squash with a fork and transfer the strands to a mixing bowl. Keep 1 half of the roasted squash skin to use as a bowl, if desired.
To the mixing bowl full of squash, add the cucumbers, red onion, tomatoes, and olives. Gently toss with a spoon or fork to combine. Add the oregano, salt to taste, and ¾ of the feta cheese gently mix again. Transfer the squash to the roasted squash skin and top it with the remaining feta cheese. Serve warm.
Store leftovers in the refrigerator. Note that the squash and veggies will produce some extra liquid once stored, but the taste will not be affected.
Slightly adapted from All Recipes