Mediterranean Spaghetti Squash Recipe With Feta Cheese & Roasted Peppers
This recipe guides you through creating a delightful spaghetti squash salad tossed with a flavorful lemon-oregano dressing. The mix-ins of roasted red peppers, kalamata olives, and feta cheese add vibrant colors and robust flavors to this light and satisfying dish. Enjoy this refreshing and easy-to-make salad as a healthy side or a stand-alone meal.
— Constant Cookbook
Ingredients
- 1 (3 lb.) spaghetti squash
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 3/4 tsp dried oregano
- 1/2 tsp agave nectar or honey
- The mix-ins:
- 1 roasted red bell pepper (2 halves), thinly sliced
- 8 kalamata olives, quartered
- 3 tbsp feta chese
- Salt and pepper, to taste (if desired)
Instructions
- Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
- Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.
- The Dressing:
- In a small bowl, whisk together the lemon juice, olive oil, oregano and agave nectar until well-combined.
- The Rest:
- Add the roasted red pepper, olives and feta cheese to the spaghetti squash. Pour in the dressing, toss to combine. Add salt and pepper, to taste, if desired. Serve.
Cook Time
15M
Prep Time
PT5M
Yield
6 cups
Nutrition
- Serving Size: 1 Cup
- Calories: 104.9 kcal
- Carbohydrate Content: 11.7 g
- Protein Content: 1.5 g
- Fat Content: 7.1 g
- Saturated Fat Content: 1.4 g
- Cholesterol Content: 2.1 mg
- Sodium Content: 180.5 mg
- Fiber Content: 2.5 g
- Sugar Content: 5.1 g
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