Suitable for SPPP Days 1-10.

I had some plain cooked spaghetti squash in the fridge (and I still have half of the squash uncooked) so I got looking on allrecipes for something different to do with it. This recipe sounded  interesting, and was actually quite good.  It would stand in well for a pasta salad.

I didn’t have olives, omitted the lemon zest and minced garlic, and used garlic powder and salt rather than garlic salt.  The original recipe makes 8 servings, but I used the tool on allrecipes to reduce it to 2 servings.

Ingredients (2 servings)

  • 1/4 spaghetti squash, halved and seeded
  • 2 ounces cherry tomatoes, halved
  • 1-1/2 ounces pitted kalamata olives, halved
  • 1/2 English cucumbers – peeled, seeded, and sliced
  • 1/4 small red onion, sliced thin
  • 1/4 clove garlic, minced
  • 1 tablespoon lemon juice
  • 3/4 teaspoon lemon zest
  • 1 tablespoon olive oil, or more if needed
  • 3/4 teaspoon garlic salt
  • ground black pepper to taste



Cook the squash in the microwave:  see this post.

  1. Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
  2. 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.