Best 4 Spaghetti Squash Salad Recipes

In the culinary world, let's embark on a delightful journey with spaghetti squash salad, a dish that combines the unique texture of spaghetti-like squash strands with an array of vibrant, flavorful ingredients. This versatile salad can be enjoyed as a light lunch, refreshing side dish, or even a hearty main course, depending on your preferences. With its nutritional benefits and endless variations, spaghetti squash salad is a true crowd-pleaser. Be ready to dive into a medley of textures and tastes as we explore three distinct recipes, ranging from a classic lemon-herb dressing to a zesty avocado-cilantro sauce, and an irresistibly creamy pesto dressing. Get ready to tantalize your taste buds and discover new favorites as we unravel the culinary secrets of spaghetti squash salad.

Here are our top 4 tried and tested recipes!

GREEK STYLE SPAGHETTI SQUASH SALAD

Greek Style Spaghetti Squash Salad image

An unusual combination that works quite well! The subtle taste of the spaghetti squash goes well with the stronger tastes of feta, kalamata olives, and oregano. From Cooking Light, 1998. Serves 4 as a main dish, or 8 as a side dish. Prep time includes chilling.

Provided by Julesong

Categories Cheese

Time 1h10m

Yield 8 side servings, 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons red wine vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons extra virgin olive oil
1 teaspoon dried oregano (crushed in your hand before adding)
1/2 teaspoon dried basil
1/4 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper, to taste
2 garlic cloves, minced
3 cups cooked spaghetti squash, cut to desired lengths
2 cups chopped tomatoes
1 cup diced cucumber
1/2 cup crumbled feta cheese
1/4 cup diced green bell pepper (or red/yellow/orange if you don't like green)
1/4 cup diced red onion
2 tablespoons chopped pitted kalamata olives
1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas)

Steps:

(To cook the spaghetti squash, if you haven't yet: preheat oven to 350 degrees F; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork - they will form into spaghetti-like strands).
In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
In another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
Cover and chill for at least 1 hour before serving.

SPAGHETTI SQUASH SALAD

Spaghetti Squash Salad image

A recipe I got at the market. I'm posting it here to not lose it. I don't know how many serving it gives. So I'll guess for 4. Tell me how much serving you got if you try it.

Provided by Boomette

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 cups spaghetti squash, cooked and well drained
6 cherry tomatoes, cut in half
6 yellow cherry tomatoes, cut in half
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
2 tablespoons green onions, finely chopped
1/4 cup vinegar
1/4 cup extra virgin olive oil
1 garlic clove, smashed
dried oregano, to taste
salt and pepper

Steps:

Mix all veggies with the squash.
Add dressing and toss to coat well. Adjust seasoning.

VEGAN SPAGHETTI SQUASH NOODLE SALAD WITH PEANUT SAUCE

Vegan Spaghetti Squash Noodle Salad with Peanut Sauce image

Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.

Provided by Karen Barris Calabro

Categories Salad Vegetable Salad Recipes

Time 46m

Yield 4

Number Of Ingredients 16

Ingredients

½ small spaghetti squash, halved and seeded
⅓ cup peanut butter
2 tablespoons tamari
½ teaspoon agave syrup
¼ teaspoon sea salt
¼ teaspoon minced fresh ginger
¼ teaspoon minced garlic
½ lime, juiced
1 dash sriracha hot sauce
1 cup shredded cabbage
1 cup chopped broccoli
1 small cucumber, cut into matchstick-size pieces
1 carrot, shredded
2 scallions, minced
1 sprig fresh mint, thinly sliced
¼ cup roasted, salted peanuts

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.
Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 17.9 g, Fat 15.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 3 g, Sodium 834.3 mg, Sugar 5.8 g

GREEK-STYLE SALAD WITH SPAGHETTI SQUASH

GREEK-STYLE SALAD WITH SPAGHETTI SQUASH image

Categories Vegetable Side

Yield 8 cups (Servings)

Number Of Ingredients 14

Ingredients

3 TBS red wine vinegar
2 tsp. EVOO
1 tsp. dried organo
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves
3 cups cooked spaghetti squash
2 cups chopped tomato
1 cup diced cucumber
1/2 cup (2 oz) crumbled feta cheese
1/4 cup diced green pepper
1/4 cup diced red onion
2 TBS chopped, pitted Kalamata olives
1 (15.5 oz) can chickpeas, drained and rinsed

Steps:

Combine first 6 ingredients in a bowl. Stir well w/ a whisk. Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover & chill.

Tips:

Choose spaghetti squash that is firm and has a deep yellow color.
To save time, you can cook the spaghetti squash in the microwave. Just prick the squash all over with a fork and microwave on high for 10-12 minutes, or until tender.
If you don't have a spiralizer, you can use a fork to scrape the spaghetti squash into strands.
To make the salad more flavorful, marinate the spaghetti squash in a mixture of olive oil, lemon juice, garlic, and herbs before cooking.
Feel free to add other vegetables to the salad, such as cherry tomatoes, cucumber, or bell pepper.
For a protein-packed salad, add some grilled chicken, shrimp, or tofu.
Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Spaghetti squash salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover spaghetti squash. With its simple ingredients and easy preparation, this salad is sure to become a favorite in your household.