Refreshing Spaghetti Squash And Cucumber Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 3 hrs


• 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.