Preheat your oven to 375F and line a large baking sheet with parchment paper. Halve your squash with a sharp chef’s knife and use a spoon to scrape out the seeds. Place the squash halves onto your baking sheet flesh side up, rub the flesh with ghee or avocado oil, and bake for 20 – 30 minutes, or for 10 minutes per pound.
Julienne the cucumber into long and fine strips with a paring knife or mandolin. Chop the basil.
Measure 2 cups of the cooked spaghetti squash and let it cool in a medium sized salad bowl. You can speed the cooling process by placing the bowl in your fridge or freezer.
Once the squash strands are cooled, add the cucumber and basil to the bowl with the remaining ingredients. Toss with tongs. For best flavour let the ingredients infuse for a few hours in your refrigerator.