Spaghetti Squash Summer Greek Salad

1 spaghetti squash

1 can black olives (1 cup will be thinly sliced)

¼ red onion thinly sliced

3 Roma or plum tomatoes chopped

1 medium cucumber (quartered and sliced)

¼ bunch fresh parsley (¼ quarter cup)

2 green onions

1 teaspoon olive oil

1 lemon

salt and pepper to taste

4 ounce package feta cheese

Preheat oven to 375 degrees. Cut squash in half lengthwise and clean out the seeds. Place squash face down on baking sheet that is lined with aluminum foil sprayed with cooking spray. Cook squash for 45 minutes. Remove from oven, flip squash over and let cool for 15 minutes. With a fork pull out the squash from the outer shell, it will look like cooked spaghetti and place in a colander. Let cool and allow the liquid to drain. As a time saver you can make the squash in the morning or even the day before.

Cut 1 cup black olives into thin slices, thinly slice ¼ of a red onion, cut the green portion of the green onion into thin pieces, chop 3 tomatoes into small pieces, peel and quarter the cucumber and thinly slice and chop the parsley.

In a mixing bowl, add all ingredients above to the cooled squash, add the juice of one squeezed lemon and 1 teaspoon of olive oil and gently mix together. Add salt and pepper to taste.

Right before serving sprinkle feta cheese on the top of the salad.

Jill Robertson