Greek Salad Stuffed Spaghetti Squash
The perfect meal for confusing spring weather, this unexpected dish is half stuffed squash and half Greek salad. Customize it with all your favorite salad toppings!
For the Dressing
- Juice of a lemon
- 1-2 tbsp red wine vinegar
- 1-2 tbsp coarse-grained mustard
- Dash of olive oil
- Tiny dash of honey (or agave)
- A few tsp thyme leaves
- Generous salt and freshly ground pepper
For the Squash
- Spaghetti squash
- Several baby cucumbers
- Assorted colorful baby tomatoes
- Feta (or vegan feta)
- Toasted pine nuts
- Small handful of fresh mint
- Small handful of fresh basil
- Freshly ground black pepper
- Sprinkle of sumac
- Preheat the oven to 400 and lightly oil a baking dish.
- Cut the top and bottom stems off the squash. Then cut it in down the middle vertically, to make two identical halves. Scoop out the seeds.
- Roast cut-side facing downward for 30-45 minutes, depending on the size of your squash. You should easily be able to fluff up the spaghetti with a fork, but the spaghetti itself should have texture and maintain its shape. Don't overcook them! If you cook the squash too long, you end up with wet, mushy spaghetti.
- While the squash roasts, mix the dressing and prep the salad ingredients by chopping the veggies, very finely chopping the herbs, and cubing or crumbling the feta.
- Remove the squash halves from the oven, flip them over, and gently fluff up the spaghetti strands with a fork.
- While the squash is still warm, drizzle about half the dressing down into the squash fibers so that it becomes flavorful throughout.
- Assemble! Layer in the veggies throughout and on top of the fluffed spaghetti strands. Top with feta and nuts. Finish it all off with an additional drizzle of dressing, some fresh herbs, a generous grind of black pepper, and a sprinkle of sumac.
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