Best 2 Greek Style Spaghetti Squash Salad Recipes

Embark on a culinary journey to the sun-kissed shores of Greece with this delectable Greek-style Spaghetti Squash Salad. This refreshing and vibrant dish captures the essence of Mediterranean flavors, combining the distinct taste of spaghetti squash with a symphony of fresh vegetables, aromatic herbs, and tangy dressing. Get ready to tantalize your taste buds with a delightful symphony of textures and flavors.

In this comprehensive guide, you'll discover not just one, but three enticing variations of this healthy and versatile salad. From the classic Greek-style Spaghetti Squash Salad, bursting with the vibrant flavors of tomatoes, cucumbers, red onions, and feta cheese, to the zesty Lemon-Tahini Dressing Spaghetti Squash Salad, featuring a zesty blend of lemon, tahini, and fresh herbs, and the Avocado-Feta Dressing Spaghetti Squash Salad, showcasing a creamy and tangy combination of avocado and feta cheese, each recipe offers a unique taste experience.

Whether you're seeking a light and refreshing lunch, a flavorful side dish, or a nutritious addition to your dinner table, these Greek-style Spaghetti Squash Salads are sure to satisfy your cravings. With their vibrant colors, delightful textures, and explosion of flavors, these salads are a feast for the eyes and the palate. Dive into this culinary adventure and discover your favorite Greek-inspired creation.

Here are our top 2 tried and tested recipes!

GREEK STYLE SPAGHETTI SQUASH SALAD

Greek Style Spaghetti Squash Salad image

An unusual combination that works quite well! The subtle taste of the spaghetti squash goes well with the stronger tastes of feta, kalamata olives, and oregano. From Cooking Light, 1998. Serves 4 as a main dish, or 8 as a side dish. Prep time includes chilling.

Provided by Julesong

Categories Cheese

Time 1h10m

Yield 8 side servings, 4 serving(s)

Number Of Ingredients 16

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)

Steps:

(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).
In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
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.
Cover and chill for at least 1 hour before serving.

GREEK-STYLE SALAD WITH SPAGHETTI SQUASH

GREEK-STYLE SALAD WITH SPAGHETTI SQUASH image

Categories Vegetable Side

Yield 8 cups (Servings)

Number Of Ingredients 14

Ingredients

3 TBS red wine vinegar
2 tsp. EVOO
1 tsp. dried organo
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves
3 cups cooked spaghetti squash
2 cups chopped tomato
1 cup diced cucumber
1/2 cup (2 oz) crumbled feta cheese
1/4 cup diced green pepper
1/4 cup diced red onion
2 TBS chopped, pitted Kalamata olives
1 (15.5 oz) can chickpeas, drained and rinsed

Steps:

Combine first 6 ingredients in a bowl. Stir well w/ a whisk. Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover & chill.

Tips:

Use a ripe spaghetti squash. A ripe squash will have a deep yellow or orange color and will feel heavy for its size.
Pierce the squash with a fork before cooking. This will help the steam escape and prevent the squash from exploding.
Cook the squash until it is tender. The squash should be easy to pierce with a fork when it is done cooking.
Let the squash cool slightly before handling. The squash will be very hot when it comes out of the oven, so let it cool for a few minutes before you start shredding it.
Use a fork to shred the squash. This is the easiest way to get long, thin strands of squash.
Add your favorite toppings. The possibilities are endless! Some popular toppings include grilled chicken, roasted vegetables, feta cheese, and nuts.

Conclusion:

Greek-style spaghetti squash salad is a healthy and delicious dish that is perfect for a summer meal. It is easy to make and can be customized to your liking. So next time you are looking for a new and exciting way to enjoy spaghetti squash, give this recipe a try!

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