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+ servings
Spaghetti squash salad in a bowl

Spaghetti Squash Salad - low carb, gluten-free, AIP

Course: Salad, Side Dish
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan, whole30
Keyword: spaghetti squash salad
Servings: 6
Calories: 178kcal
A tangy dressing coats this Spaghetti Squash Salad for a kid-friendly side dish that's allergy-friendly, low-carb, paleo, and has AIP options.
Print Recipe



  • 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.


Calories: 178kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 247mg | Potassium: 606mg | Fiber: 5g | Sugar: 10g | Vitamin A: 987IU | Vitamin C: 71mg | Calcium: 64mg | Iron: 2mg | Net Carbs: 16g