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Imitation Greek Pasta Salad

I call it Imitation Greek Pasta Salad (I love real Greek pasta salad!). This is one of Ben's FAVORITE side dishes! He LOVES it and always asks me to make it. I like it, because it doesn't feel like I'm eating veggies - I'm tricked into thinking it is pasta. So here is the recipe:


  • 1 spaghetti squash, halved lengthwise and seeded

  • 4 to 6 tablespoons extra virgin olive oil (I actually used an all natural Greek salad dressing I got from Aldi's. It is low-cal, low-fat, low-sodium, and low-sugar. If you use olive oil, I'd recommend throwing some of the 21DF Mediterranean seasoning and a few tablespoons of balsamic vinegar in the pasta as well)

  • 1 to 2 onions, chopped

  • 2 to 3 cloves garlic, minced

  • 1 yellow or orange pepper

  • 1 1/2 cups halved cherry or grape tomatoes (or more!)

  • 3/4 cup crumbled feta cheese

  • 3 tablespoons sliced black olives


  1. Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and lightly grease.

  2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

  3. Meanwhile, cut onions, tomatoes, and garlic.

  4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.

  5. Toss with the vegetables, feta cheese, olives, and oil. Place in fridge and serve cold.

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