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 cucumbers
1/2 cup crumbled feta cheese
1/4 cup diced green bell peppers ( or red/yellow/orange if you don’t like green)
1/4 cup diced red onions
2 tablespoons chopped pitted kalamata olives
1 (15 1/2 ounce) cans garbanzo beans, drained ( chickpeas)
Directions:
(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.
Servings: Serve
Time preparation: 70 min.
Time total: 70 min.