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| Refreshing Spaghetti Squash and Cucumber Salad |
"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!"
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
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 3H |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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