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Refreshing Spaghetti Squash and Cucumber Salad

Refreshing Spaghetti Squash and Cucumber Salad

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    3 h
Wei

Wei

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1042 mg
  • 42%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
41

naples34102

10/27/2010

I'm excited to be this recipe's first reviewer so I can happily report how good this salad is! Light and refreshing, with an interesting and delicious contrast in flavors, colors and textures. Since spaghetti squash can vary so much in size, and since mine was small, I didn't measure the rest of the ingredients for the salad exactly - just tossed them in until I liked the proportions. I also left the peel on the cucumber for added nutrition and color. I loved the lemon in the dressing rather than the heavier and tangier vinegar, but it was too much, even tho' I omitted the zest altogether. In hindsight, I'd still leave out the zest (a tablespoon of lemon zest is a lot!), but reduce the lemon juice by half as well. Because fresh garlic is already included in the dressing, I simply used table salt rather than the garlic salt called for and that worked well for me. This was so good I couldn't stop digging into it right after I made it, while it was still at room temperature, and I found I actually preferred it that way than after it was chilled! In my opinion, making the adjustments with the lemon easily makes this a 5-star recipe. This is excellent.

Lisame
22

Lisame

7/25/2011

This is now a summer must! Things I changed: I sliced the seedless cucumbers into strips for a more uniform look and I used sweet red peppers instead of onions as my boys won't eat raw onions. This is a large recipe and would feed the masses but at my house we ate on this all weekend and it only got better. VERY FRESH AND SUMMERY!

shana gambero
8

shana gambero

9/20/2011

Great recipe all if you like FETA you need to add it !!!

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