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  • Writer's pictureTomtit Farm

Avocado and Cucumber Spaghetti Squash Bowl

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

Nutritional Information

  • 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.

4. Serving:

  • 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.

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