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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 430.97 Kcal (1804 kJ) | ||
| Calories from fat | 370.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.14g | 63% | |
|---|---|---|---|
| Cholesterol | 77.96mg | 26% | |
| Sodium | 169.48mg | 7% | |
| Potassium | 102.96mg | 2% | |
| Total Carbs | 4.88g | 2% | |
| Sugars | 1.81g | 7% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 11.86g | 24% | |
| Vitamin C | 7.9mg | 13% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 480.56 Kcal (2012 kJ) | ||
| Calories from fat | 412.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.88g | 63% | |
|---|---|---|---|
| Cholesterol | 86.93mg | 26% | |
| Sodium | 188.98mg | 7% | |
| Potassium | 114.8mg | 2% | |
| Total Carbs | 5.44g | 2% | |
| Sugars | 2.02g | 7% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 13.22g | 24% | |
| Vitamin C | 8.8mg | 13% | |
| Calcium | 41.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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