Directions:
- (To cook the spaghetti squash, if you haven’t yet: preheat oven to 350 degrees F; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork – they will form into spaghetti-like strands).
- In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
- In another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
- Cover and chill for at least 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.73 Kcal (665 kJ) | ||
| Calories from fat | 70.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 12% | |
|---|---|---|---|
| Cholesterol | 16.69mg | 6% | |
| Sodium | 462.55mg | 19% | |
| Potassium | 460.86mg | 10% | |
| Total Carbs | 16.27g | 5% | |
| Sugars | 8.19g | 33% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 31.4mg | 52% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.5mg | 31% | |
| Calcium | 146.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 50.57 Kcal (212 kJ) | ||
| Calories from fat | 22.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 12% | |
|---|---|---|---|
| Cholesterol | 5.32mg | 6% | |
| Sodium | 147.38mg | 19% | |
| Potassium | 146.84mg | 10% | |
| Total Carbs | 5.18g | 5% | |
| Sugars | 2.61g | 33% | |
| Dietary Fiber | 0.94g | 12% | |
| Protein | 1.84g | 12% | |
| Vitamin C | 10mg | 52% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.8mg | 31% | |
| Calcium | 46.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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