Tired of the same old salad routine? Craving something healthy, flavorful, and surprisingly easy to make? Then look no further! This spaghetti squash salad is the perfect answer. It’s a delightful blend of textures and tastes, offering a light yet satisfying meal that's perfect for a quick weeknight dinner or a vibrant addition to your next barbecue. This recipe is packed with fresh ingredients and vibrant flavors, making it a delicious and healthy option for your next meal. Prepare to be amazed by how simple it is to create this healthy and delicious dish!
Ingredients:
- 1 medium spaghetti squash (about 2 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
For the Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
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Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 2 tablespoons of olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Bake for 40-45 minutes, or until tender and easily pierced with a fork.
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Shred the Squash: Once the squash is cooked, let it cool slightly. Using a fork, shred the flesh into spaghetti-like strands.
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Prepare the Vegetables: While the squash is baking, prepare the remaining ingredients. Wash and chop all vegetables according to the ingredient list.
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Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper until well combined.
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Assemble the Salad: In a large bowl, combine the shredded spaghetti squash, cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley.
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Dress and Serve: Pour the lemon vinaigrette over the salad and toss gently to combine. Crumble the feta cheese over the top just before serving.
Tips for the Best Spaghetti Squash Salad:
- Roasting is Key: Roasting the squash brings out its natural sweetness and creates a tender texture. Don't skip this step!
- Don't Overcook: Overcooked squash will become mushy. Check for doneness at the 40-minute mark.
- Get Creative with Veggies: Feel free to add other vegetables you enjoy, such as bell peppers, zucchini, or artichoke hearts.
- Make it a Meal: Add grilled chicken, shrimp, or chickpeas for a heartier salad.
Variations:
- Spicy Kick: Add a pinch of red pepper flakes to the vinaigrette for a little heat.
- Herbacious Delight: Experiment with different herbs like basil, mint, or dill.
- Creamy Texture: Stir in a dollop of plain Greek yogurt or avocado for added creaminess.
Nutritional Information (per serving, approximate):
This recipe provides a healthy and balanced meal, packed with vitamins, minerals, and fiber. The exact nutritional information will vary depending on the specific ingredients used, but a serving is expected to be relatively low in calories and high in nutrients. For precise nutritional details, use a nutrition calculator with the specific brands and quantities of ingredients you use.
This spaghetti squash salad recipe is a fantastic example of healthy eating that doesn’t compromise on flavor. It's a delightful and simple dish perfect for busy weeknights or special occasions. Enjoy!