Greek Salad Spaghetti Squash Bowl

Ingredients

• 1 large spaghetti squash
• 2 tsp. olive oil
• 1 tsp. Greek Seasoning, for seasoning squash
• 1 large European cucumber
• 1/4 cup chopped red onion, optional
• 1/4 cup chopped green pepper, optional
• 1/4 cup Kalamata olives, sliced in half
• 1/2 cup cherry or grape tomatoes, sliced in half
• 1/3 cup crumbled Feta cheese
• 2 tsp. red wine vinegar
• 1/2 tsp. dried Greek Oregano
• Fresh-ground black pepper to taste
• 1/4 cup olive oil

Directions

1. Heat your oven or toaster oven to 400F/200C. Trim the squash at both ends, set it upright on your cutting board, and slice it lengthwise into fourths. Scoop away the seeds and the stringy center. Coat a baking sheet with nonstick spray, then place the squash pieces on it with the cut sides facing up. Spoon a little olive oil over each cut surface, spread it around with your fingers, and season each piece lightly with Greek seasoning. Roast for 50 minutes, until a fork easily pulls the flesh into strands. If you’d rather, the spaghetti squash can also be cooked in the Instant Pot or in a slow cooker.
2. As the squash roasts, stripe-peel the cucumber, quarter it lengthwise, then slice those long pieces into chunks about 3/4 inch wide. Add the cucumber to a bowl.
3. Cut the red onion and green bell pepper into pieces slightly smaller than the cucumber, then add them to the bowl.
4. Halve the Kalamata olives and the cherry or grape tomatoes, and add them to the bowl too. If you’re including fresh oregano, chop about a tablespoon of it.
5. Break the Feta into crumbles and keep it separate for now.
6. In a small bowl or a glass measuring cup, combine the lemon juice, red wine vinegar, dried Greek Oregano, and as much fresh-ground black pepper as you like. Whisk in the olive oil, then set the dressing aside.
7. Once the squash is cooked, wait until it is cool enough to work with. Use a fork to loosen the strands from the peel, throw away the peel, and portion the squash into four serving bowls. If you are not serving all of it now, refrigerate the extra squash.
8. Toss the Greek salad ingredients together. Pour in the dressing, along with the fresh Greek oregano if you’re using it, and stir until everything is well coated. The amount of dressing may look generous, but you want enough to soak down into the squash. Fold in the crumbled Feta gently.
9. Pile a generous spoonful of the Greek salad mixture onto each bowl of spaghetti squash, being sure each portion gets some dressing. Serve right away.
10. The spaghetti squash will keep for a few days in the fridge. Warm it in the microwave only long enough to take off the chill. Tomatoes are best added fresh, so the Greek salad mixture can be made ahead without them, then finished with tomatoes when you serve the leftovers.