Monday, September 22, 2014

Greek Salad Spaghetti Squash Bowl: A New Fave!

Happy Monday friends! I wanted to share this little gem I made last night… it's AMAZING! My husband absolutely loved it, which made me happy, because sometimes he needs a more "filling" of a meal than a no-carb, veggie-heavy salad. He's 6'4" 220lbs…so I am sure you can understand that! Heck, sometimes I don't want such a light meal either ;) But adding lean turkey to the original recipe made it filling and tasty, two things I can get behind in a healthy meal! I made extra so I could have it for lunch the next day, too. Lucky me! If you love the flavors of Greek food, you must make this recipe! Enjoy!

Greek Salad Spaghetti Squash Bowl
Recipe Adapted from Kalyn's Kitchen 

1 large spaghetti squash
Olive oil or Olive oil spray
1 tsp. Greek Seasoning (for seasoning squash) plus more for sprinkling on turkey and final dish
1 large cucumber 
1/4 cup chopped red onion
1/4 cup chopped green pepper
1/2 cup Kalamata olives, sliced in half
1/2 - 1 cup cherry or grape tomatoes, sliced in half
1/3 cup crumbled Feta cheese

1 lb. ground turkey (I always use 99% fat free, which is very lean)
Dressing Ingredients: 
2 tbs fresh-squeezed lemon juice
2 tsp. red wine vinegar
1/2 tsp dried oregano 
fresh-ground black pepper to taste
1/4 cup olive oil


Preheat oven to 400 degrees.  Cut the stem-end off the squash and then cut in half.  Scrape out the seeds and stringy parts. Put squash cut side up on a baking dish or large Pyrex.  Drizzle a little olive oil onto the cut surface of each piece of squash, rub the oil around with your fingers, and sprinkle each one with the Greek seasoning.  Roast the squash for 50 minutes, or until it strings apart easily with a fork. (Mine took exactly 50 mins.)

While the squash cooks, peel the cucumber in stripes and chop into bite-sized pieces. (If your cucumber is big and has a lot of seeds, scrape some of the seeds out with a spoon.)  Chop the red onion and green bell pepper into pieces a little smaller than the cucumber and add to the bowl.  Cut Kalamata olives and cherry or grape tomatoes in half and add to the bowl. Sprinkle this mixture with some if the Greek seasoning and a little dried oregano. Set aside.

In a small bowl or glass measuring cup, mix together the fresh lemon juice, red wine vinegar, dried  Oregano, and desired amount of fresh-ground black pepper.  Whisk in the olive oil and set dressing aside.

After that is all done, brown the turkey in a skillet with 1/2 chopped onion, 1 tbs garlic, and salt/pepper. Set aside.

When the squash is done, let it cool enough to handle; then use a fork to scrape the spaghetti squash strands away from the skin.  Discard the skin and divide the spaghetti squash between serving bowls.

Add crumbled feta to the Greek salad and stir to combine.  Then add the dressing and stir until all the ingredients are coated with dressing.  (It may seem like too much dressing, but you want enough that it will drip down on the squash.) 

Spoon a generous amount of the Greek salad mixture over each bowl of spaghetti squash, making sure you get some of the dressing in each serving. Top with desired amount of ground turkey.  Eat right away.

**Stay tuned for another Sidney Clark Designs: Looks for Less blog post this week!!**

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