Ingredients and Weight: * Spaghetti squash (1 large, about 3 pounds) * Cucumber (1 English cucumber, peeled and thinly sliced, about 1 pound) * Red onion (1 medium, thinly sliced, about 1/2 pound) * Feta cheese (1 cup crumbled, about 4 ounces) * Kalamata olives (1/2 cup pitted and sliced, about 2 ounces)
Dressing: * Lemon juice (1/4 cup) * Olive oil (1/4 cup) * Dijon mustard (1 tablespoon) * Honey (1 tablespoon) * Salt and black pepper (to taste)
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. Cut spaghetti squash lengthwise and scrape out the seeds. 3. Brush the cut side of the squash with olive oil, season with salt and pepper, and roast facedown on a baking sheet for 30-45 minutes, or until tender. 4. While the squash is roasting, prepare the salad. Combine the cucumber, red onion, feta cheese, and olives in a large bowl. 5. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the salad and toss to combine. 6. Allow the spaghetti squash to cool slightly, then use a fork to scrape the flesh into spaghetti-like strands. 7. Add the spaghetti squash strands to the salad and toss well. Serve immediately or refrigerate for later.
Nutritional Information: * Calories: 250 per serving * Fat: 10 grams * Protein: 10 grams * Carbohydrates: 30 grams * Fiber: 5 grams
Dish Characteristics: * Light and refreshing * Crisp and colorful vegetables * Savory and tangy dressing * Perfect for summer gatherings or as a side dish
User Comments: * "This salad is so easy to make and packed with flavor. The spaghetti squash adds a unique twist and makes it feel really filling." * "I love the combination of the sweet and tangy dressing with the crisp vegetables. It's a refreshing and healthy option." * "I've made this salad several times and it's always a crowd-pleaser. It's perfect for a light lunch or a side dish for grilled meats."
Special Precautions and Tips: * Be careful when handling the spaghetti squash, as the skin can be sharp. * If you don't have a large enough baking sheet to roast the squash, you can cut it into smaller pieces before roasting. * The salad can be made ahead of time and refrigerated for up to 3 days. Just be sure to add the spaghetti squash strands right before serving to prevent them from getting soggy.