Refreshing Spaghetti Squash and Cucumber Salad

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!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 162 Calories

Ingredients

• 1 tablespoon lemon zest
• ¼ cup lemon juice
• 1 clove garlic, minced
• ground black pepper to taste
• 1 tablespoon garlic salt
• 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
• ¼ cup olive oil, or more if needed

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.