Here is a quick and healthy lunch from the West Calcasieu Cameron Hospital

Greek Style Salad with Spaghetti Squash

Ingredients

  • 3 Tablespoons red wine vinegar
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 3 cups cooked spaghetti squash
  • 2 cups chopped tomato
  • 1 cup diced cucumber
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red onion
  • 2 Tablespoons chopped pitted kalamata olives
  • 1 (15.5 oz) can chickpeas, drained

Preparation

  1. Combine first 6 ingredients in bowl; stir well with a whisk.
  2. Combine squash and remaining ingredients in a large bowl.
  3. Add vinegar mixture; toss well.
  4. Cover and chill.  Yields 8 servings (serving size: 1 cup)

Nutritional Information

Amount per serving

Calories: 125

Calories from fat: 30%

Fat: 4.1 g

Saturated fat: 1.4 g

Mono saturated fat: 1.6 g

Polyunsaturated fat: 0.8 g

Protein: 5.3 g

Carbohydrate: 18.2 g

Fiber: 3.1 g

Cholesterol: 6 mg

Iron: 1.8 mg

Sodium: 261 mg

Calcium 77 mg