Simple Girl's Vinaigrette Spaghetti Squash Salad

Sweet Vinaigrette Spaghetti Squash Salad 


  • 1 yellow bell pepper, cut into bite-size pieces     
  • ½ red onion, thinly sliced     
  • 1 English cucumber, cut into spears and then quartered     
  • 16 ounces cherry tomatoes, halved     
  • ½ cup sliced Kalamata olives, divided     
  • 4 ounces feta cheese or a vegan cheese replacement like nut cheese     
  • 1 spaghetti squash
  • 1 yellow bell pepper, cut into bite-size pieces  
Cooking Directions: 
  1. Preheat oven to 450°F.
  2. Cut the spaghetti squash in half.
  3. Use a spoon to scrape out the loose pulp and seeds as you would when carving a pumpkin. Put ½ a tsp of olive oil around the inner rim of each half.
  4. Place a sheet of foil on a pan.
  5. Place the halves face down on the foil.
  6. Cook for 40 minutes.
  7. Remove from the oven and let cool.
  8. Once the spaghetti squash is cool, hold the back of one in your hand and take a fork to scrape out the inside.
  9. Do this to both sides and you will have your healthy pasta replacement!
  10. Now in a large bowl add all chopped ingredients and spaghetti squash.
  11. Add as much guilt-free Simple Girl Sweet Vinaigrette salad dressing as you please! (Or, add one of the other delicious Simple Girl dressings.)