Ingredients

• 1 spaghetti squash
• water as needed
• 1 1/2 cups crumbled Macedonian feta cheese
• 1 cup slivered roasted red bell peppers
• 1 cup slivered sun-dried tomatoes
• 3/4 cup chopped Kalamata olives
• 2/3 cup chopped fresh basil
• 1/2 cup chopped fresh parsley
• 1/3 white onion, chopped
• 1 jalapeno chile pepper, diced
• 3 tablespoons Greek salad dressing
• 3 tablespoons balsamic vinegar
• 2 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced garlic
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Slice spaghetti squash lengthwise and scoop out seeds. Place cut-side down in a baking dish; add 1/2 inch water.
3. Bake in the preheated oven until fork tender, about 35 minutes. Cool squash until easily handled.
4. Shred spaghetti squash from rind using a fork; cool to room temperature.
5. Combine feta cheese, red bell peppers, sun-dried tomatoes, Kalamata olives, basil, parsley, white onion, and jalapeno pepper together in a large bowl. Stir in Greek salad dressing, balsamic vinegar, white wine vinegar, olive oil, thyme, garlic, ground black pepper, and salt. Add spaghetti squash; toss to combine.