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This holiday weekend was filled with pasta salads – the creamy, rich, stick to your thighs, types of pasta salads. And although my small stolen bites were delicious, it got me thinking about lower carb and healthier pasta salads and wondering how our dear friend spaghetti squash would hold up in a cold preparation. After a few failed attempts I found the key is tossing the spaghetti squash with an oil based dressing before serving. This helps prevent the spaghetti squash from sticking together and gives it more of a mouth feel of a pasta salad in my opinion. I decided to layer this one up with my favorite Greek inspired ingredients (what were hiding out in my fridge) but you could doctor up your salad anyway you like.
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