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Greek Spaghetti Squash Salad 1 medium spaghetti squash 1 pound tomatoes - chopped 2 cups spinach - chopped 1/4 cup flat-leaf parsley - chopped 1/2 tsp salt 1 tsp oregano 1 tsp garlic powder 1 medium - lemon juiced
Combine the olive oil, red wine vinegar, salt and oregano in a bowl.
Thinly slice the red onions and add them to the olive oil and red wine vinegar mixture
Allow to marinate for at least 20 minutes. Greek Spaghetti Squash Salad
Make the marinated onions
Cut the spaghetti squash in half and cook it in the pressure cooker for 8 minutes on high pressure or place in the microwave for 10 minutes
After done cooking in the pressure cooker, manually release the pressure.
Scrape out the seeds and scrape out the strands of spaghetti squash from the skin.
Place the spaghetti squash in a metal colander and gently push on the spaghetti squash to remove any excess liquid.
In a large bowl combine the spaghetti squash with the rest of the ingredients (including the liquid from the marinated onions). Stir well.
Serve warm or cold. Add your favorite protein
Amount Per Serving. See serving size in recipe.
Fat 12g Carbohydrates 26g Fiber 6g Sugar 11g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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