1 medium-sized spaghetti squash
2 cups grape tomatoes, halved or quartered
1 small red onion, diced
1 banana pepper (or bell pepper), diced
1/2 cup kalamata olives (or black olives), chopped
1/4 cup fresh herbs, roughly chopped – I used a blend of oregano, mint and parsley
4 oz feta cheese (optional)
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon sea salt
Preheat the oven to 375ºF. Cut the squash in half and place face down on a baking sheet (with a lip). Add some water to the baking sheet to help soften the squash at a higher pace.
Bake for 45 min or until the flesh is soft (if you can easily stick a knife through the skin, then it is ready). Allow to cool until you can easily handle it. Remove the seeds and fibrous strings from the center of the cooked spaghetti squash. Using a fork around the edge of the spaghetti squash, gently scrape to shred the pulp into strands. It will happen very easily. Place the spaghetti squash in a large serving bowl, and place in the fridge to cool.
Meanwhile, whisk together the dressing ingredients in a small bowl and set aside.
Once the squash has cooled to about room temperature, add all of the other ingredients to the squash and toss well to combine. Pour the dressing over the salad and gently toss to combine.
Serve topped with additional fresh herbs and some crumbled feta cheese, if you wish!
P.S. this makes a great leftover dish!