2 small or 1 medium spaghetti squash
3 Tbsp balsamic vinegar
1 Tbsp red wine vinegar
2 Tbsp olive oil
1 Tbsp fresh garden oregano, chopped
2 Tbsp fresh garden basil, chopped
2 Tbsp fresh parsley, chopped
2 garlic cloves, minced or grated
1/4 tsp kosher salt, to taste
1/4 tsp freshly ground black pepper, to taste
2 medium tomatoes, diced small
1 medium carrot, diced small
1 stalk celery, diced small
1 small yellow squash, diced small
1 small green bell pepper, diced small
3 green onions, chopped, including tops
6 to 8 black olives, chopped (use any ripe olive you like)
4 oz feta cheese, crumbled
Preheat the oven to 350 degrees.
Prepare the spaghetti squash by cutting lengthwise and scooping out the seeds and pulp. (The ‘spaghetti’ is NOT the pulp… it actually is what appears to be the solid part of the squash, which turns into noodles after it’s cooked.)
Lightly oil the cut side of the squash and place cut-side-down on a large baking sheet. Pierce several times with a knife. Bake in the preheated oven for 35 to 45 minutes or until you can insert a fork into the top. Remove and let cool.
Flip spaghetti squash over and, using a fork, start pulling the meat of the squash out and into a large bowl. The meat will come out in strands, forming the spaghetti. Set aside in a cool area.
In a separate bowl, whisk together the balsamic vinegar, red wine vinegar, olive oil, oregano, basil, parsley, garlic, salt and black pepper until combined and creamy. Add more olive oil if desired.
Pour this vinaigrette dressing into the bowl with the spaghetti squash and toss to combine and loosen up the ‘noodles.’
Add the remaining ingredients into the bowl with the spaghetti squash and toss until combined very well.
Cover the bowl loosely with parchment paper or a paper plate and put in refrigerator for at least 30 minutes before serving.
Toss again before serving.