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spaghetti squash, salad, greek
We love this dish as a meatless main meal or a side dish with baked or grilled chicken.
Course Salads
Servings 2
Cuisine Greek, Mediterranean, Mediterranean Diet
Diet Vegetarian


  • 1/2 baked spaghetti squash about 3 cups
  • 1/2 cup thinly sliced red onion
  • 1 pint cherry tomatoes
  • 1 cup unsalted canned chickpeas drained and rinsed
  • 1/2 English cucumber peeled and diced
  • 1 teaspoon chopped fresh thyme
  • 2 cups fresh baby spinach leaves torn
  • 1/2 teaspoon red pepper flakes
  • kosher salt to taste
  • 1/4 cup crumbled feta cheese
  • kalamata olives for garnish


  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic minced
  • juice of 1 lemon
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano


  • Add dressing ingredients to a small bowl and whisk to combine. Set aside.
  • Combine squash, onion, tomatoes, chickpeas, cucumber, thyme, spinach, red pepper flakes, and salt in a large bowl.
  • Add dressing to taste and toss to combine.
  • Serve warm or cold topped with feta and olives.
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