August 2006 Greek Style Spaghetti Squash Salad 3 Tbsp red wine vinegar 2 tsp olive oil 1 tsp dried oregano 1/4 tsp salt 1/4 tsp black pepper 2 garlic cloves, minced 3 cups cooked spaghetti squash 2 cups diced tomato 1 cup diced cucumber 1/2 cup (2 oz) feta 1/4 cup green pepper, chopped 1/4 cup red onion, chopped 2 Tbsp pitted Kalamata Olives (optional) 1 can (15.5 oz) garbanzo beans, drained To cook spaghetti squash, prep like you would regular squash: cut in half, seed, and set in a casserole dish flesh side down, prick with a fork a couple times. Add an inch or so of water and bake at 350 degrees till skin is brown. Time depends on the size, 30-45 minutes. Or you can microwave. When done, remove the "flesh" with a fork and it'll come out like spaghetti strands. Directions: Mix first 6 ingredients in a bowl with a whisk. Combine the rest of the ingredients, add vinegar mixture and mix well. Cover and chill. Makes 8 (1 cup) servings Nutrition Analysis: per cup Calories: 125 Protein: 5.3 g Carbs: 18.2 g Fat: 4.1g (1.4 sat) Cholesterol: 6 mg Sodium: 261 mg Fiber 3.1 g From www.cookinglight.com Oct 1998 issue They suggest serving with chicken, lamb or beef Archived Recipes Copyright 2002-2006 - Lisa Merrill