Marydan farm :

Greek Salad on Spaghetti Squash

35 min preparation
Cooking time 25 min
Portions 6



Spaghetti squash
4 Tomatoes cut into cubes
1 English cucumber, diced
1 Green bell pepper, seeded and cubed
1 Red onion, thinly sliced
1 cup Black Olives
1 cup Feta cheese, thinly sliced

3 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. dried oregano


Preheat oven to 375°F. Cut squash in half. On a baking sheet, place squash with a drizzle of oil and bake inside down for about 25 minutes.
Meanwhile, cut the vegetables for the salad.
Let cool, then scrape the flesh with a fork to break it up into “spaghetti” strands.
In a cup, whisk together all the ingredients for the vinaigrette.
Add salad ingredients, season with pepper and mix well.
Place the spaghetti in the bottom of a bowl and add the Greek salad on top and serve.