Friday, June 17, 2011


6 tablespoons red wine vinegar
4 teaspoons extra-virgin olive oil
2 teaspoons oregano -- dried
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic -- minced

3 cups spaghetti squash -- cooked
2 cups tomato -- chopped
1 cup cucumber -- diced
2 ounces Vegan Feta cheese -- crumbled
1/4 cup green bell pepper -- diced
1/4 cup red bell pepper -- diced
1/4 cup red onion -- diced
2 Tablespoons black olives -- chopped

Pierce squash in several places with a fork. Place in a glass pieplate. Microwave at HIGH for 5-10 minutes (depending on size of squash). Turn squash over; microwave 5-10 minutes more or until tender. Cool. Cut squash in half; discard seeds, and remove spaghetti strands with a fork, discarding shells.

Combine dressing ingredients in a bowl; stir well with a whisk.

Combine squash and remaining ingredients in a large bowl. Add dressing mixture; toss well. Cover and chill.

Serving Size : 8

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.