Refreshing Spaghetti Squash And Cucumber Salad - cooking recipe

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
Preparation
    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.

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