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!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Add the cucumber, cherry tomatoes, kalamata olives, red onion, parsley, and crumbled feta cheese to the bowl with the shredded squash.

Step 9

Pour the dressing over the salad and gently toss everything together until well combined.

Step 10

Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld further.

Nutrition Facts

Serving size	(1868.0g)

Amount per serving	% Daily Value*
Calories	1434.0

Total Fat 108.6g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 13.7g
Cholesterol 90.8mg	0%
Sodium 6317.2mg	0%
Total Carbohydrate 108.0g	0%
Dietary Fiber 28.8g	0%
Total Sugars 39.6g
Protein 22.3g	0%

Vitamin D 12IU	0%
Calcium 828.8mg	0%
Iron 10.6mg	0%
Potassium 2265.3mg	0%

*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.

Source of Calories

Fat: 65.2%

Protein: 6.0%

Carbs: 28.8%