Refreshing Spaghetti Squash and Cucumber Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a great salad to serve with Thanksgiving or holiday meals. It makes a refreshing summer salad as well. Spaghetti squash is low in calories; most of my meat-eater friends love this dish! 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 |
Directions:
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.
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