Greek Style Spaghetti Squash Salad Recipe

Name: Greek Style Spaghetti Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Greek Style Spaghetti Squash Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greek Style Spaghetti Squash Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions