Sicilian Spaghetti Squash Salad

Method5 steps · about 1 hr 10 min

1. 1

   Step 1: Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Step 2: Slice spaghetti squash (1) lengthwise and scoop out seeds. Place cut-side down in a baking dish; add 1/2 inch water.

   Uses 1 spaghetti squash · water as needed

3. 3

   Step 3: Bake in the preheated oven until fork tender, about 35 minutes. Cool squash until easily handled.

   Bake squash · 35 minUses prepared squash halves in water

4. 4

   Step 4: Shred spaghetti squash from rind using a fork; cool to room temperature.

   Uses baked cooled squash

5. 5

   Step 5: Combine feta cheese, red bell peppers, sun-dried tomatoes, Kalamata olives (¾ cup), basil (⅔ cup), parsley (½ cup), white onion (⅓), and jalapeno pepper together in a large bowl. Stir in Greek salad dressing (3 tablespoons), balsamic vinegar (3 tablespoons), white wine vinegar (2 tablespoons), olive oil (2 tablespoons), thyme (1 tablespoon), garlic (1 tablespoon), ground black pepper (1 ½ teaspoons), and salt (1 teaspoon). Add spaghetti squash; toss to combine.

   Uses 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