Refreshing Spaghetti Squash and Cucumber Salad recipe

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Ingredients

1 spaghetti squash, halved and seeded
8 ounces cherry tomatoes, halved
6 ounces pitted kalamata olives, halved
2 English cucumbers - peeled, seeded, and sliced
1 small red onion, sliced thin
1 clove garlic, minced
¼ cup lemon juice
1 tablespoon lemon zest
¼ cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste

Nutrition Info

162 calories
carbohydrate: 12.2 g
cholesterol: : -
fat: 12.7 g
fiber: 2.4 g
protein: 1.7 g
saturatedFat: 1.7 g
servingSize: -
sodium: 1041.9 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

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

Recipe Yield

8 servings

Recipe Note

This is a great salad to serve with Thanksgiving or holiday meals. It makes a refreshing summer salad as well. Spaghetti squash is low in calories;most of my meat-eater friends love this dish!

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