Searching for my cultural history

Passport & Plate - Greek-Style Spaghetti Squash Salad

Greece | Tuesday, March 11, 2014 | 1 photos

Ingredients
3 Tbsp red wine vinegar
1 Tbsp olive oil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 whole garlic cloves - minced
3 cups spaghetti squash - cooked
2 cups tomato - chopped
1 cup cucumber - chopped
8 oz feta cheese, fat-free - cubed/crumbled
1/4 cup green bell pepper and /or red bell pepper, diced
1/4 cup red onion - diced
15 1/2 oz. chickpeas, canned - drained

 

How to prepare this recipe
Cook the spaghetti squash. Pierce it, put it in the microwave for 10 minutes, turn it over and let cook for 5 minutes. Let cool to room temperature, put it in the fridge overnight. It is easier to work with when it is cool.
Combine first six 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. Serving size is two cups.

 

The story behind this recipe
I live in the city of Saskatoon, Saskatchewan, population around 250,000. I am fortunate to live on a corner lot with a nice sized backyard. This gives me the opportunity to have a decent sized garden. I have tried to grow many things such as okra, squash, corn, etc. Some have failed due to the weather and/or early frost. But one summer I thought that I would try a different tactic when growing corn and try the tree sisters: corn, squash and scarlet runner beans.
We were blessed with a nice warm, moist summer. The corn was very sweet and the scarlet runner beans even attracted humming birds. But the spaghetti squash was unbelievable. I had over 30 nice sized squash. But what do you do with them all. I do have a cold room to store some but there was just too many. I gave away a few. But as the above recipe was a huge hit, we were able to use up most of them.
Ever since that summer, whenever we have this spaghetti squash salad, we think of that summer and how bountiful it was. When we have it on an especially bitter cold winter day, it reminds us of the spring and summer to come. For me, it reminds me of working in the garden with the warmth of the sum on my back and birds singing.