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. 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. 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.
3. 3 Toss cooled spaghetti squash, tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
4. 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 per serving