Rating: 4 stars
32 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

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!

Recipe Summary

cook:
30 mins
additional:
2 hrs
total:
3 hrs
prep:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

162 calories; protein 1.7g; carbohydrates 12.2g; fat 12.7g; sodium 1041.9mg. Full Nutrition
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