spaghetti squash, halved and seeded
cherry tomatoes, halved
pitted kalamata olives, halved
English cucumbers - peeled, seeded, and sliced
red onion, sliced thin
garlic, minced
lemon juice
lemon zest
olive oil, or more if needed
garlic salt
ground black pepper to taste
Refreshing Spaghetti Squash and Cucumber Salad
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  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.