Spaghetti squash, cucumber and tomato salad

    (30)
    3 hours

    A simple lemon juice dressing coats spaghetti squash, cucumber, red onion, cherry tomatoes and kalamata olives in this refreshing salad.


    1 person made this

    Ingredients
    Serves: 8 

    • 1 spaghetti squash, halved and seeded
    • 225g cherry tomatoes, halved
    • 170g pitted kalamata olives, halved
    • 2 cucumbers, peeled, seeded and sliced
    • 1 small red onion, sliced thinly
    • 1 clove garlic, minced
    • 4 tablespoons lemon juice
    • 1 tablespoon lemon zest
    • 4 tablespoons olive oil to taste
    • 1 tablespoon garlic salt
    • ground black pepper to taste

    Method
    Prep:30min  ›  Cook:30min  ›  Extra time:2hr chilling  ›  Ready in:3hr 

    1. Preheat the oven to 180 C / Gas 4. 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. Add the cooled spaghetti squash, tomatoes, olives, cucumbers, red onion and garlic together in a large bowl and mix well.
    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 mix until evenly coated. Chill the salad for at least 2 hours before serving.

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    Reviews & ratings
    Average global rating:
    (30)

    Reviews in English (25)

    by
    42

    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)

    by
    23

    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)

    by
    9

    Great recipe all if you like FETA you need to add it !!!  -  20 Sep 2011  (Review from Allrecipes US | Canada)