Refreshing Spaghetti Squash and Cucumber Salad recipe
All Recipes Salad Vegetable Salad Recipes Cucumber Salad Recipes
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 caloriescarbohydrate: 12.2 gcholesterol: : -fat: 12.7 gfiber: 2.4 gprotein: 1.7 gsaturatedFat: 1.7 gservingSize: -sodium: 1041.9 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Refreshing Spaghetti Squash and Cucumber Salad
Directions
-
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.
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.
Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
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.