This Spaghetti Squash Salad is tossed in a zesty dressing for an easy healthy side dish that's a cinch to make and guaranteed to please. It tastes great warm or cold--perfect for a dinner side, or to take along to a picnic or potluck. Really anything goes!
And it's the truth. This dish is so tasty that even squash haters will love it. Read on....
I'm a busy mom, so I am always on the hunt for quick and easy recipes....and for new things to shake up our mundane meals. This Summer Spaghetti Squash Salad totally fits the bill.
It's easy to throw together, tastes amazing, and if you cook your spaghetti squash in a pressure cooker (I LOVE love love my pressure cookers), or crock pot, then you can make this dish without heating the kitchen up at all. And since the temps where I live are hitting 90 degrees this weekend, you can bet I won't be heating up the oven -- no way!
This recipe comes from my friend, Candace, who used to write at Candida-Free Candee. Her blog is gone, but her fabulous recipe lives on.
Even Squash Haters LOVE This Recipe
So this dish is so good that both squash haters AND squash lovers love it.
Our youngest is a squash lover and he literally danced around the kitchen after trying it for the first time, singing, "This is the BEST! This is the Best!" meaning is was best dish I'd ever made, next to My Most Requested Recipe -- Pakistani Kima (Ground Beef Curry), and I agree.
As for squash haters, we once took this dish to a friend's house for dinner. The husband detests squash, but as we were leaving, his wife told me that he asked her to get the recipe. Now THAT's a compliment.
The Problem(s) with Spaghetti Squash
Spaghetti squash is kind of a funny thing to get personal about, but -- here goes.
I've always had a love - hate relationship with spaghetti squash.
I love that it's low carb, and I love thinking about how good it's going to taste when I put some salt and olive oil or butter, or spaghetti sauce on it, but...once I cook it, I quickly get sick of it.
First of all, I buy too much of it if it's on sale. But secondly, I never had any fantabulous recipes for it.
I keep thinking I'll cook a bunch of this amazing low carb "pasta", and then freeze it for future eating, but I never do it.
What happens instead is that I end up making the spaghetti squash, and really enjoying it...
For about 1. meal. total.
Then I'm stuck. In a big Spaghetti Squash Rut. I end up trying to slug it down, and not doing a very good job of it.
Not to mention the fact that it's hard to cut it -- and hard to cook it.
You can cook it in the oven, but I don't like heating the oven up just for one squash, and cooking a spaghetti squash in the oven takes a LONG time.
The Fast Cooking Solution for Spaghetti Squash
Using the pressure cooker (or Instant Pot), you can literally cook spaghetti squash in just minutes!
Just quarter the squash.
Cook on high for about 8 minutes and then quick release.
and you're done--lickety split!
- If you would like to make your own sun-dried tomatoes, see Homemade Sun-Dried Tomatoes. Otherwise, purchase an organic variety without additives.
- You may use 1/2 cup dried mixed peppers instead of the peppers. You might wish to reconstitute them a bit first.
Special Diet Options
- AIP: Use approximately 2 cups more onion instead of peppers.
Other Healthy Sides
Following are some more healthy side dishes you might (make that "will") enjoy.
Spaghetti Squash Salad - low carb, gluten-free, AIP
- 1 medium spaghetti squash (approximately 4 cups of flesh)
- 1 small red onion (diced)
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 1/4 cup fresh basil (or 1 tablespoon dried)
- 1/2 cup sun-dried tomatoes (reconstituted and chopped)
- Slice squash in half, lengthwise, and remove the fibrous strings and seeds. Brush with olive oil and season with salt and pepper. Place facedown on a foil–lined baking sheet. Bake at 400° F for 30-40 minutes or until the squash pulls apart in “spaghetti” strings. Cool. Alternatively, cook the spaghetti squash in a Pressure Cooker for a much faster (and cooler) alternative (see notes above).
- Using a fork, remove the squash's flesh and place in a medium bowl.
- Add in all other Salad Ingredients.
- Place dressing ingredients in a jar and shake to mix well.
- Pour over salad, then toss and serve.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
How about you?
Do you like spaghetti squash, or have a favorite way to eat it?