Easy 86 min

Refreshing Spaghetti Squash and Cucumber Salad

asian european greek italian korean mediterranean middle eastern region drink side main sweet sour savory umami medium fast

Prep

23 min

Cook

63 min

Total

86 min

Ingredients (11)

1 spaghetti squash, halved and seeded g

8 ounces cherry tomatoes, halved g

6 ounces pitted kalamata olives, halved g

2 English cucumbers, peeled, seeded, and sliced g

1 small red onion, sliced thin g

1 clove garlic, minced g

¼ cup lemon juice g

1 tablespoon lemon zest g

¼ cup olive oil, or more if needed g

1 tablespoon garlic salt g

ground black pepper, to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Place squash halves into a large baking dish with cut-sides facing down.

Bake in the preheated oven until you can easily cut into skin side with a knife, about 30 minutes; remove from oven and set aside to cool.

Toss cooled spaghetti squash, tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.

Stir lemon juice and lemon zest together in a small bowl; slowly pour olive oil into lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.