Greek Style Spaghetti Squash Salad
Elevate your salad game with this vibrant Greek Style Spaghetti Squash Salad! This low-carb, Mediterranean-inspired dish combines tender roasted spaghetti squash with crisp cucumbers, juicy cherry tomatoes, briny kalamata olives, and tangy feta cheese for a refreshing and flavorful bite. Tossed in a zesty homemade lemon-oregano dressing, this delightful recipe is packed with fresh ingredients and delivers big on taste while staying light and healthy. Perfect as a make-ahead lunch or a colorful side dish, this gluten-free alternative to traditional pasta salads will become a new favorite at your table. Ready in just an hour, it’s both easy to prepare and irresistibly satisfying!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.5 cup kalamata olives
- 0.25 cup red onion
- 0.5 cup feta cheese
- 2 tablespoons fresh parsley
- 3 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 clove garlic
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the inside of each squash half with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet and roast for 40 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, prepare the salad ingredients: dice the cucumber, halve the cherry tomatoes, slice the kalamata olives, finely dice the red onion, and chop the parsley.
To make the dressing, whisk together the lemon juice, remaining 1 tablespoon of olive oil, dried oregano, minced garlic, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl.
Once the squash is done roasting, let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands and transfer to a large mixing bowl.
Add the cucumber, cherry tomatoes, kalamata olives, red onion, parsley, and crumbled feta cheese to the bowl with the shredded squash.
Pour the dressing over the salad and gently toss everything together until well combined.
Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld further.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 16.4 g | 58% | |
| Total Sugars | 26.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 352 mg | 27% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
