Greek Style Spaghetti Squash Salad

Total Time: 1 hr 10 mins Preparation Time: 1 hr 10 mins

Ingredients

• 3 tablespoons red wine vinegar
• 1/4 teaspoon balsamic vinegar
• 2 teaspoons extra virgin olive oil
• 1 teaspoon dried oregano (crushed in your hand before adding)
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon fresh ground black pepper, to taste
• 2 garlic cloves, minced
• 3 cups cooked spaghetti squash, cut to desired lengths
• 2 cups chopped tomatoes
• 1 cup diced cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup diced green bell pepper (or red/yellow/orange if you don't like green)
• 1/4 cup diced red onion
• 2 tablespoons chopped pitted kalamata olives
• 1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas)

Recipe

• 1 (to cook the spaghetti squash, if you haven’t yet: preheat oven to 350 degrees f; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork – they will form into spaghetti-like strands).
• 2 in a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
• 3 in another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
• 4 cover and chill for at least 1 hour before serving.