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Mirjana

Spaghetti Squash Salad With Feta and Almonds

This Mediterranean style spaghetti squash salad is loaded with feta cheese, almonds and mint! It makes a delicious and healthy lunch. Enjoy the process of creating it and feel free to customize with additional vegetables or herbs according to your preference or seasonal availability.
Serving Suggestion: This salad is versatile and can be enjoyed warm or at room temperature, making it suitable for any season.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 medium spaghetti squash
  • 1/2 cup olive oil plus a little extra for brushing the squash
  • 1 cup feta cheese, cubed
  • 1 cup frozen sweet corn, thawed
  • 1 can garbanzo beans, drained and rinsed (about 15 ounces)
  • 1 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup roasted unsalted almonds, coarsely chopped
  • 1 red bell pepper, diced
  • 3 tbsp fresh lemon juice
  • 1/2 cup fresh mint leaves
  • salt and freshly ground black pepper, to taste

Method
 

  1. Begin by setting your oven to 400ºF (about 200ºC), which is the perfect temperature for roasting the spaghetti squash to achieve a balance of tenderness and flavor concentration. Slice the spaghetti squash lengthwise and use a spoon to scoop out the seeds and fibrous strings. Lightly brush the cut surfaces with olive oil and season with salt and pepper. Arrange the squash halves cut side down on a baking sheet, and pierce the skin in several places with a fork to allow steam to escape during roasting.
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  2. Roast the Squash: Place the baking sheet in the preheated oven and roast for 30-40 minutes. The squash is ready when the exterior is lightly browned and the flesh is tender enough to scrape into strands with a fork. Larger squashes may require an additional 5-10 minutes to cook thoroughly.
    Prepare the Salad Components: As the squash is roasting and cooling, take this time to cube the feta cheese, slice the red onion, chop the olives, dice the red bell pepper, and coarsely chop the almonds. Thaw the sweet corn if frozen, and ensure the garbanzo beans are drained and rinsed.
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  3. Once the squash is cool enough to handle, scrape the insides with a fork to create spaghetti-like strands.
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  4. Transfer these strands to a large bowl. Add the prepared feta cheese, sweet corn, garbanzo beans, red onion, Kalamata olives, almonds, and red bell pepper to the bowl.
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  5. Drizzle the remaining olive oil and fresh lemon juice over the salad. Season with salt and pepper to taste. Gently toss the salad to ensure all ingredients are well combined and evenly coated with the dressing.
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  6. Just before serving, sprinkle the fresh mint leaves over the salad. This not only adds a burst of color but also infuses the dish with a refreshing flavor that's characteristic of Mediterranean cuisine.
    Serve this beautiful and delicious salad with your favorite crusty bread or pita to soak up the flavors. It makes a perfect light lunch or a substantial side dish for a larger meal.
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Notes

Nutritional Highlights:
• Spaghetti Squash: A low-carb alternative to pasta, rich in vitamins A and C, and minerals.
• Olive Oil: A source of monounsaturated fats, known for their heart-health benefits.
• Feta Cheese: Provides calcium and protein, while its robust flavor complements the sweetness of the corn and the tanginess of the lemon dressing.