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Greek Spaghetti Squash Salad
Greek spaghetti squash salad is fun take on pasta salad! Perfect for lunch or dinner and great for meal prep! This low carb recipe is packed with flavor and so easy to make! It's vegan, paleo, gluten free, dairy free, keto and Whole30 friendly!
Course
dinner
Cuisine
Greek
Keyword
greek spaghetti squash, spaghetti squash pasta salad, spaghetti squash salad
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Calories
212
kcal
Author
Samantha Rowland
Cost
$9.80 Recipe/$2.45 Serving
Ingredients
Marinated Onions
1/2
medium
red onion, thinly sliced
$0.17
3
tbsp
olive oil
$0.66
3
tbsp
red wine vinegar
$0.56
1/2
tsp
sea salt
$0.03
1
tsp
oregano
$0.10
Greek Spaghetti Squash Salad
1
medium
spaghetti squash
$2.99
1
pint
tomatoes (chopped)
$2.99
2
cups
spinach (chopped)
$1.00
1/4
cup
flat-leaf parsley (chopped)
$0.65
1/2
tsp
sea salt
$0.03
1
tsp
oregano
$0.10
1
tsp
garlic powder
$0.10
1
medium
lemon, juiced
$0.42
Instructions
Marinated Onions
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
Video
Nutrition
Calories:
212
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
12
g
|
Fiber:
6
g
|
Sugar:
11
g