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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Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
2 hrs
total:
3 hrs
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 3% DV; carbohydrates 12.2g 4% DV; fat 12.7g 20% DV; cholesterol 0mg; sodium 1041.9mg 42% DV. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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. Read More
(43)

Most helpful critical review

Rating: 2 stars
11/14/2011
This seemed like a different and interesting way to prepare spaghetti squash. I served it for company. It was NOT a hit. The flavor was okay but most people did not care for the cold spaghetti squash. I also found it to be too heavy on the lemon flavor. I think adding feta cheese could improve it but overall I don't think I'll make this again. It was a lot of work and not worth it plus what waste of expensive kalamata olives! You'd be better off making a standard mediterranean salad than making this salad and it really doesn't look very good. Read More
(7)
31 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
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. Read More
(43)
Rating: 5 stars
07/25/2011
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! Read More
(23)
Rating: 5 stars
09/20/2011
Great recipe all if you like FETA you need to add it!!! Read More
(9)
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Rating: 5 stars
08/08/2011
This was wonderful!!! My two babies could not get enough. We could not find spaghetti squash around here so I improvised with angel hair pasta and a cut up Butternut squash. Also personal preference we served it warm. Read More
(7)
Rating: 2 stars
11/14/2011
This seemed like a different and interesting way to prepare spaghetti squash. I served it for company. It was NOT a hit. The flavor was okay but most people did not care for the cold spaghetti squash. I also found it to be too heavy on the lemon flavor. I think adding feta cheese could improve it but overall I don't think I'll make this again. It was a lot of work and not worth it plus what waste of expensive kalamata olives! You'd be better off making a standard mediterranean salad than making this salad and it really doesn't look very good. Read More
(7)
Rating: 5 stars
11/05/2011
Cooking time for can vary greatly depending on the size of the squash. Excellent recipe followed it exactly first time. Be careful with amount lemon juice and oil. Might be a little too much for tatses. Optional ingrediant would be some dried figs sliced paper thin. About 1/4 cup. Read More
(6)
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Rating: 4 stars
11/01/2011
Was quite surprised. Never thought spagetti squash would be good in a salad but this was different and tasty. Was still good 4 days later. The only downfall was the appearance. Read More
(6)
Rating: 5 stars
08/21/2011
Wasn't sure if this was one I was going to like at first. After reading all the reviews I decided it was worth a shot...I had all the ingredients except the olives and lemon zest. It was great! I liked it as is...my husbant thought that it was good too but thought that adding diced apple would encourage the kids to try it. (Spaghetti squash and cucumbers aren't always on the menu but we were given these items and didn't want them to go to waste.) I would also suggest adding halved grapes would be good. great salad as is in my book. Very healthy and refreshing. Makes alot! Read More
(6)
Rating: 3 stars
11/07/2011
Meh. While the flavor of this salad we found excellent we felt the need to tweak it by adding balsamic vinegar to kick it up somewhat. What we didn't like about the recipe is the addition of squash. It seemed that someone took a perfectly good Mediterranean salad and just decided to dump in squash they had on hand. In our opinion squash is much better hot than cold--it gave the salad a weird texture. I'd make this again omitting squash and instead using spinach. Read More
(5)
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