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

1. 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.
2. 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.
3. Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
4. 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.