This is another cool one to make for those of us living in the very steamy
midwest. I've found a great way to cook the spaghetti squash without heating
up the house- Pierce it, put it in the microwave for 10 minutes, turn it over
and let it cook for another 5 minutes. Let it cool to room temp (in the
microwave), put it in a baggie in the refrigerator overnight. It is really
easy to work with when it is cool.
* Exported from MasterCook *
Greek-Style Salad with Spaghtetti Squash, main dish
Recipe By : Cooking Light Inspired Vegetarian
Serving Size : 4 Preparation Time :0:00
Categories : Healthy And Hearty Main Dishes
Salads Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic clove -- minced
3 cups spaghetti squash -- cooked
2 cups chopped tomato
1 cup cucumber -- chopped
8 ounces feta cheese, fat-free -- cubed
1/4 cup diced green bell pepper
1/4 cup diced red onion
15 1/2 ounces chickpeas, canned -- drained
Combine first 6 ingredients in a bowl; stir well with a whisk.
Combine squash and remaining ingredients in a large bowl. Add vinegar
mixture; toss well. Cover and chill. Serving size 2 cups.
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