This spaghetti squash salad recipe is great 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 Englishs cucumbers , peeled, seeded, and sliced
- 1 small red onion , sliced thin
- 1 clove garlic , minced
- 0.25 cups lemon juice
- 1 tablespoon lemon zest
- 0.25 cups olive oil , or more if needed
- 1 tablespoon garlic salt
- ground black pepper , to taste
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Place squash halves into a large baking dish with cut-sides facing down.
-
2
Bake in the preheated oven until you can easily cut into skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
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3
Toss cooled spaghetti squash, tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
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4
Stir lemon juice and lemon zest together in a small bowl; slowly pour olive oil into lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.
Nutrition Facts
Per serving
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