This dish is a delightful blend of the creamy texture of avocado with the crisp freshness of cucumber, combined with the unique texture of spaghetti squash. It's a perfect summer dish, light yet satisfying.
1 medium spaghetti squash
1 Lemon - juice and zest
1 avocado, diced
1 medium cucumber, sliced
1/2 cup Kalamata olives, pitted and halved
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Fresh basil for garnish
Calories: Approximately 220 per serving
High in healthy fats from avocado
Rich in dietary fibre
Good source of vitamins C and K
1. Preparing the Spaghetti Squash:
Preheat Oven: Preheat your oven to 200°C.
Prepare Squash for Baking: Cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds.
Bake: Place the squash halves cut-side down on a baking sheet. Bake for 40-45 minutes or until the flesh is easily pierced with a fork.
Create Spaghetti Strands: Once cool enough to handle, use a fork to scrape out the flesh of the squash. It will come out in strands that resemble spaghetti.
2. Preparing the Vegetables:
Slice the Cucumber: Wash and thinly slice the cucumber.
Dice the Avocado: Cut the avocado in half, remove the pit, and dice the flesh.
3. Assembling the Bowl:
Combine Ingredients: In a large bowl, gently mix the spaghetti squash strands with the sliced cucumber and diced avocado.
Add Olives and Cheese: Add the Kalamata olives and crumbled feta cheese to the bowl.
Seasoning: Drizzle with olive oil, lemon juice, zest and balsamic vinegar. Add salt and pepper to taste.
Garnish: Garnish with fresh basil leaves.
Plate the Dish: Serve the mixture in a bowl or on a plate.
Final Touches: If desired, add an extra sprinkle of feta cheese or a few basil leaves on top for presentation.