Tonight we had our second experiment with spaghetti squash, an interesting little vegetable that can be used in place of pasta in a lot of dishes. Since we were in the mood for something light, we made a greek style salad for dinner that turned out quite well. We think this would be a great dish for a picnic since it’s so light and easy. Also makes for good leftovers which is always a plus.
Here is the recipe we used from cooking light:
Hot out of the oven!
Once the squash is baked, we use a fork to scrape out the insides. It comes out very easily in little spaghetti-like strands
While the squash was cooking we mixed together all the other ingredients….chickpeas, red pepper, red onion, cucumber, tomatoes, feta cheese, olives, etc.
Then we added the cooled squash and a dressing of red wine vinegar, olive oil, garlic, lemon juice and dill….
and voila! A tasty dinner is served!
Although we thought this was a great dish, Philippe also mentioned that it would be good (and even preferred to him) to leave out the squash altogther. Without the squash it would still be a great side salad or even maybe a dip of sorts to go with pita chips.
0 comments on “Greek-style salad with spaghetti squash”