Spaghetti Squash Greek Salad

• FOR THE SALAD:
• 1 Small To Medium Sized Spaghetti Squash
• 1 Cucumber, Peeled, Deseeded, And Diced
• 1/2 cups Cherry Tomatoes, Cut In Half
• 1/2 cups Roasted Red Peppers, Diced
• 2 Tablespoons Shallot, Minced
• 1/4 cups Kalamata Olives, Diced
• 3 Tablespoons Feta Cheese
• Salt To Taste
• Cooking Spray
• FOR THE DRESSING:
• 1 teaspoon Extra Virgin Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 2 teaspoons Freshly Squeezed Lemon Juice
• 1/4 teaspoons Garlic Powder
• 1/2 teaspoons Kosher Salt
• Freshly Ground Black Pepper, To Taste
• 1 teaspoon Honey, More To Taste

1. Preheat oven to 400 F. Line a rimmed baking sheet with foil and spray it with cooking spray.
2. Split the spaghetti squash in half lengthwise and scrape out the seeds. Spray the flesh of the squash with cooking spray and sprinkle with salt. Lay the squash cut side down on the baking sheet and bake for 40 minutes. Remove it from the oven and let the squash cool to room temperature before scraping the flesh out of the skin using a fork.
3. In a small bowl whisk together all of the dressing ingredients.
4. Once the squash has cooled scrape out the flesh into a large bowl. Add the remaining vegetables, shallot, olives and dressing and toss together. Top the salad with feta.
5. Serve immediately or refrigerate until you are ready to serve.

salad, cucumber, cherry tomatoes, red peppers, shallot, ubc, feta cheese, salt, spray, dressing, olive oil, red wine vinegar, freshly squeezed lemon juice, ubc, kosher salt, freshly ground black pepper, honey

Taken from tastykitchen.com/recipes/salads/spaghetti-squash-greek-salad/ (may not work)