Reviewed: Apr. 13, 2013

Nah. Thanks for an original idea using spaghetti squash, but this dish just didn't sell. Cold spaghetti squash is not my preferred way to enjoy it and with the cukes and the sauce, it just really didn't seem to jive. Oh, well.

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Reviewer:

MMMICHELLE

Reviewed: Nov. 4, 2012

Took it to a turkey dinner - everyone loved it. Used red and orange bell peppers instead of tomato and added feta.

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Reviewer:

azuly

Reviewed: Oct. 22, 2012

Nor yet but thee is a spaghetti squash on my counter and it will be utiized to the fullest tomorrow.

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Reviewer:

Frank Peep

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

Reviewed: Oct. 20, 2012

I followed this recipe to the letter as it was my first time cooking with spaghetti squash and I loved it! I thought the flavors were great together! Will be making again!

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Reviewer:

annaostlind

Reviewed: Aug. 1, 2012

Great Idea! I love spaghetti squash and this is such an original recipe. It was still good without the olive oil and the lemon zest. (I didn't have a fresh lemon on hand, and I eat a very low fat diet.) My only suggestion would be to salt the sliced cucumbers and let them sit in a strainer for 30 minutes and then blot water off with paper towels. Otherwise this salad will probably get very watery in the fridge.

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Reviewer:

ilovecharliebearhugs

Reviewed: Nov. 14, 2011

This seemed like a different and interesting way to prepare spaghetti squash. I served it for company. It was NOT a hit. The flavor was okay but most people did not care for the cold spaghetti squash. I also found it to be too heavy on the lemon flavor. I think adding feta cheese could improve it but overall, I don't think I'll make this again. It was a lot of work and not worth it plus what waste of expensive kalamata olives! You'd be better off making a standard mediterranean salad than making this salad and it really doesn't look very good.

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Reviewer:

OCEANJULI

Cooking Level: Expert

Living In: Waterford, Connecticut, USA

Reviewed: Nov. 7, 2011

Meh. While the flavor of this salad we found excellent, we felt the need to tweak it by adding balsamic vinegar to kick it up somewhat. What we didn't like about the recipe is the addition of squash. It seemed that someone took a perfectly good Mediterranean salad and just decided to dump in squash they had on hand. In our opinion, squash is much better hot than cold--it gave the salad a weird texture. I'd make this again, omitting squash and instead using spinach.

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Reviewer:

leighj

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Aurora, Colorado, USA

Reviewed: Nov. 5, 2011

Cooking time for can vary greatly depending on the size of the squash. Excellent recipe, followed it exactly first time. Be careful with amount lemon juice and oil. Might be a little too much for tatses. Optional ingrediant would be some dried figs sliced paper thin. About 1/4 cup.

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Reviewer:

E. Ewing

Cooking Level: Expert

Reviewed: Nov. 1, 2011

Was quite surprised. Never thought spagetti squash would be good in a salad, but this was different and tasty. Was still good 4 days later. The only downfall was the appearance.

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Reviewer:

Judy

Reviewed: Oct. 22, 2011

I tried this salad out today and it is very tasty! I'm not a fan of olives so I left those out, and I like a lot of lemon and thought it needed more dressing. A very simple and delicious salad, I will definitely make it again.

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