Best Refreshing Spaghetti Squash And Cucumber Salad Recipes

REFRESHING SPAGHETTI SQUASH AND CUCUMBER SALAD

Refreshing Spaghetti Squash and Cucumber Salad image

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!

Provided by Wei Zheng

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 11

Ingredients

1 spaghetti squash, halved and seeded
8 ounces cherry tomatoes, halved
6 ounces pitted kalamata olives, halved
2 English cucumbers - peeled, seeded, and sliced
1 small red onion, sliced thin
1 clove garlic, minced
¼ cup lemon juice
1 tablespoon lemon zest
¼ cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste

Steps:

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.
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 : Calories 162 calories, Carbohydrate 12.2 g, Fat 12.7 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 1041.9 mg, Sugar 2.8 g

REFRESHING SPAGHETTI SQUASH AND CUCUMBER SALAD RECIPE

Refreshing Spaghetti Squash and Cucumber Salad Recipe image

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

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 spaghetti squash, halved and seeded
8 ounces cherry tomatoes, halved
6 ounces pitted kalamata olives, halved
2 English cucumbers - peeled, seeded, and sliced
1 small red onion, sliced thin
1 clove garlic, minced
1/4 cup lemon juice
1 tablespoon lemon zest
1/4 cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste

Steps:

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. 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.