Refreshing Spaghetti Squash and Cucumber Salad

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

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.