Name: Refreshing Spaghetti Squash and Cucumber Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Spaghetti squash, halved and seeded - 1; Cherry tomatoes, halved - 8 ounces; Pitted kalamata olives, halved - 6 ounces; English cucumbers - peeled, seeded, and sliced - 2; Red onion, sliced thin - 1 small; Garlic, minced - 1 clove; Lemon juice - ¼ cup; Lemon zest - 1 tablespoon; Olive oil, or more if needed - ¼ cup; Garlic salt - 1 tablespoon; Ground black pepper to taste - 1 tablespoon

Ingredients for - Refreshing Spaghetti Squash and Cucumber Salad

1. Spaghetti squash, halved and seeded 1

2. Cherry tomatoes, halved 8 ounces

3. Pitted kalamata olives, halved 6 ounces

4. English cucumbers - peeled, seeded, and sliced 2

5. Red onion, sliced thin 1 small

6. Garlic, minced 1 clove

7. Lemon juice ¼ cup

8. Lemon zest 1 tablespoon

9. Olive oil, or more if needed ¼ cup

10. Garlic salt 1 tablespoon

11. Ground black pepper to taste 1 tablespoon

How to cook deliciously - Refreshing Spaghetti Squash and Cucumber Salad

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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.