Sicilian Spaghetti Squash Salad So Tasty

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Sicilian Spaghetti Squash Salad

"I made this recipe up for my boyfriend one night time and he hasn't stopped soliciting for it seeing that! Healthy has never tasted so good. Best served bloodless."

Ingredients :

1 spaghetti squash
water as needed
1 half cups crumbled Macedonian feta cheese
1 cup slivered roasted pink bell peppers
1 cup slivered solar-dried tomatoes
three/4 cup chopped Kalamata olives
2/3 cup chopped fresh basil
half of cup chopped sparkling parsley
1/3 white onion, chopped
1 jalapeno chile pepper, diced
3 tablespoons Greek salad dressing
3 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
2 tablespoons more-virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon minced garlic
1 half teaspoons floor black pepper
1 teaspoon salt

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H10M

Preheat oven to 350 ranges F (175 ranges C).
Slice spaghetti squash lengthwise and scoop out seeds. Place reduce-facet down in a baking dish; add half of inch water.
Bake in the preheated oven until fork tender, approximately 35 minutes. Cool squash till easily handled.
Shred spaghetti squash from rind using a fork; cool to room temperature.
Combine feta cheese, purple bell peppers, sun-dried tomatoes, Kalamata olives, basil, parsley, white onion, and jalapeno pepper together in a huge bowl. Stir in Greek salad dressing, balsamic vinegar, white wine vinegar, olive oil, thyme, garlic, floor black pepper, and salt. Add spaghetti squash; toss to mix.

Notes :

Many of the matters on this recipe are optionally available, so sense free to switch ingredients inside and outside.
Include the seeds and ribs of the jalapeno if you need to make this dish spicier.

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