Greek Spaghetti Squash Salad

I haven't tried this recipe yet, but it looks YUMMY! And I have almost all of the ingredients, so we'll try it soon and let you know how it goes!

This recipe makes about 10 cups; it stores well in the refrigerator one to two days, and is even better the second day. Here the squash is cooked in the microwave to save time.
Yield
8 servings (serving size: 1 1/4 cups)
Ingredients
1 (3-pound) spaghetti squash
5 cups chopped plum tomato
1 cup (4 ounces) crumbled reduced-fat feta cheese
1 cup chopped seeded cucumber
1 cup green bell pepper strips
1/4 cup vertically sliced red onion
1/4 cup chopped pitted kalamata olives
3 tablespoons sherry or red wine vinegar
2 tablespoons chopped fresh or 2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Preparation
Pierce squash with a fork; place on paper towels in microwave. Microwave at high 15 minutes or until tender. Let stand 10 minutes. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands.
Combine cooked squash and next 6 ingredients (through olives) in a large bowl; toss well. Combine vinegar and remaining ingredients, stirring with a whisk. Add to squash mixture, tossing to coat. Cover and chill.
Nutritional Information
Calories:
100 (37% from fat)
Fat:
4.1g (sat 1.7g,mono 0.1g,poly 0.5g)
Protein:
4.7g
Carbohydrate:
13.8g
Fiber:
1.5g
Cholesterol:
5mg
Iron:
0.7mg
Sodium:
350mg
Calcium:
85mg