Sicilian Spaghetti Squash Salad - cooking recipe

Ingredients

1 spaghetti squash
water as needed
1 1/2 cups crumbled Macedonian feta cheese
1 cup slivered roasted red bell peppers
1 cup slivered sun-dried tomatoes
3/4 cup chopped Kalamata olives
2/3 cup chopped fresh basil
1/2 cup chopped fresh 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 extra-virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon minced garlic
1 1/2 teaspoons ground black pepper
1 teaspoon salt

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Slice spaghetti squash lengthwise and scoop out seeds. Place cut-side down in a baking dish; add 1/2 inch water.
Bake in the preheated oven until fork tender, about 35 minutes. Cool squash until easily handled.
Shred spaghetti squash from rind using a fork; cool to room temperature.
Combine feta cheese, red bell peppers, sun-dried tomatoes, Kalamata olives, basil, parsley, white onion, and jalapeno pepper together in a large bowl. Stir in Greek salad dressing, balsamic vinegar, white wine vinegar, olive oil, thyme, garlic, ground black pepper, and salt. Add spaghetti squash; toss to combine.