Spaghetti Squash & Cucumber is one of my favorite light and refreshing dishes to make when I want something that feels fancy but comes together so easily. The beautiful golden noodles mixed with crisp vegetables just make my heart happy every time I serve it.
What makes this recipe truly special is how the roasted spaghetti squash becomes tender and delicate, like real pasta but so much lighter for your tummy. The pickles and rice vinegar give it a tangy brightness that just dances on your tongue, while the fresh red onions and tomatoes add a wonderful crunch and color.
I love bringing this dish to summer gatherings because everyone’s always surprised by how satisfying it is without being heavy. My grandchildren ask for seconds every single time, and it’s the kind of dish that brings everyone around the table with smiles on their faces.
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Spaghetti Squash & Cucumber
Ingredients
- 3 cup Seeds
- 2 cup Pickles
- 2 cup Tomatoes
- 0.5 cup Red Pepper
- 0.25 cup Fresh Red Onions
- 3 tablespoon Rice Vinegar
- 2 teaspoon Olive Oil
- 0.125 teaspoon Black Pepper
- 0.75 cup Feta Cheese
Instructions
- Bake the spaghetti squash at 400 degrees for about an hour, then use a fork to scrape out “noodles;” let them cool for a bit before mixing them with the rest of the ingredients.
- Mix all of the ingredients except for the feta cheese.
- Refrigerate until ready to serve, and sprinkle the feta cheese right before serving.
