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Spaghetti Squash and Cucumber Salad

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
180 min
SERVINGS
8 servings
Lunch Italian
Spaghetti Squash and Cucumber Salad
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
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup olive oil, or more if needed
  • 1 tablespoon garlic salt
  • ground black pepper to taste
Instructions
1
Begin by preheating your oven to a high temperature of 350 degrees F (175 degrees C). Next, position the squash halves in a substantial baking dish with their cut sides facing downwards.
2
Proceed to bake the squash in the preheated oven until it becomes tender enough for you to effortlessly cut through its skin with a knife, approximately 30 minutes; take it out of the oven and set it aside to cool down.
3
Once the squash has cooled, combine it with a variety of ingredients such as tomatoes, olives, cucumbers, red onion, and garlic in a large bowl. Mix everything together until it is evenly distributed.
4
In a separate small bowl, merge the lemon juice and lemon zest. Gradually add olive oil to the mixture while whisking it vigorously; then season with garlic salt and pepper. Drizzle this dressing over the spaghetti squash mixture, and toss everything together to coat it evenly.
5
Refrigerate the dish for at least 2 hours before serving.