I'm excited to be this recipe's first reviewer so I can happily report how good this salad is! Light and refreshing, with an interesting and delicious contrast in flavors, colors and textures. Since spaghetti squash can vary so much in size, and since mine was small, I didn't measure the rest of the ingredients for the salad exactly - just tossed them in until I liked the proportions. I also left the peel on the cucumber for added nutrition and color. I loved the lemon in the dressing rather than the heavier and tangier vinegar, but it was too much, even tho' I omitted the zest altogether. In hindsight, I'd still leave out the zest (a tablespoon of lemon zest is a lot!), but reduce the lemon juice by half as well. Because fresh garlic is already included in the dressing, I simply used table salt rather than the garlic salt called for and that worked well for me. This was so good I couldn't stop digging into it right after I made it, while it was still at room temperature, and I found I actually preferred it that way than after it was chilled! In my opinion, making the adjustments with the lemon easily makes this a 5-star recipe. This is excellent.
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I'm excited to be this recipe's first reviewer so I can happily report how good this salad is!...