A simple lemon juice dressing coats spaghetti squash, cucumber, red onion, cherry tomatoes and kalamata olives in this refreshing salad.
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. - 23 Oct 2010 (Review from Allrecipes US | Canada)
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! - 25 Jul 2011 (Review from Allrecipes US | Canada)
Great recipe all if you like FETA you need to add it !!! - 20 Sep 2011 (Review from Allrecipes US | Canada)