Greek Spaghetti Squash Salad

Ingredients

• 1 cup bell pepper strips green
• 0.3 teaspoon pepper black freshly ground
• 1 cup cucumber seeded chopped
• 4 ounces feta cheese crumbled reduced-fat
• 1  garlic clove minced
• 0.3 cup kalamata olives pitted chopped
• 2 tablespoons teaspoons oregano dried fresh chopped
• 5 cups plum tomatoes chopped
• 0.3 cup onion red vertically sliced
• 3 tablespoons red wine vinegar 
• 0.3 teaspoon salt 
• 3 pound spaghetti squash 

Equipment

• bowl
• paper towels
• whisk
• microwave

Directions

1. Pierce squash with a fork; place on paper towels in microwave. Microwave at high 15 minutes or until tender.
2. Let stand 10 minutes.
3. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands.
4. Combine cooked squash and next 6 ingredients (through olives) in a large bowl; toss well.
5. Combine vinegar and remaining ingredients, stirring with a whisk.
6. Add to squash mixture, tossing to coat. Cover and chill.