3 T. red wine vinegar
\n2 tsp. extra-virgin olive oil
\n1 tsp. dried oregano
\n1\/4 tsp. black pepper
\n2 garlic cloves, minced
\n3 C. cooked spaghetti squash
\n2 C. chopped tomato
\n1 C. diced cucumber
\n1\/2 C. (2 oz.) crumbled feta cheese
\n1\/4 C. diced green bell pepper
\n1\/4 C. diced red onion
\n2 T. chopped pitted kalamata olives
\n1 (15.5-oz.) can chickpeas (garbanzo beans), drained<\/p>\n
Combine first 6 ingredients in a bowl; stir well with a whisk. Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill.<\/p>\n
Yield: 8 servings
\nServign Size: 1 cup<\/p>\n
Calories: 125
\nFat: 4.1g
\nFiber: 3.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 T. red wine vinegar 2 tsp. extra-virgin olive oil 1 tsp. dried oregano 1\/4 tsp. black pepper 2 garlic cloves, minced 3 C. cooked spaghetti squash 2 C. chopped tomato 1 C. diced cucumber 1\/2 C. (2 oz.) crumbled feta cheese 1\/4 C. diced green bell pepper 1\/4 C. diced red onion 2 T. chopped pitted kalamata olives 1 (15.5-oz.) can chickpeas (garbanzo beans), drained Combine first 6 ingredients in a bowl; stir well with a whisk. Combine squash…<\/p>\n