Pesto Spaghetti Squash Salad



Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

This pesto spaghetti squash salad is loaded with flavor, but so easy to toss together with just five simple ingredients. It’s great served warm or cold.

I have this “problem” where I have a meal out at a restaurant or see a decadent recipe and instantly start brainstorming how to put an EBF spin on it! How to make it healthier, how to incorporate more vegetables… you know, totally normal things. I recently had a pesto pasta salad and realized it would be delicious with spaghetti squash in place of the noodles. Since learning how to roast spaghetti squash in rings so it isn’t watery, I have been on such spaghetti squash kick.

Bowl of pesto spaghetti squash salad topped with parsley and sun-dried tomatoes.

So let me introduce you to this delicious summer salad that’s packed with vegetables and flavor…

Ingredients Needed:

  • spaghetti squash
  • pesto – you can make your own vegan walnut pesto or any store-bought pesto works as well! I’ve done both.
  • sun dried tomatoes
  • fresh parsley
  • salt and pepper

Mixing bowl with spaghetti squash, pesto and chopped sun-dried tomatoes before being mixed together.

How to Roast Spaghetti Squash

My all time favorite way to roast spaghetti squash is to use the ring method. I break down all the details in this post, but I’ll share the cliff-notes. By cutting your squash widthwise into circular rings, the strands are longer, like regular spaghetti noodles and they’re not watery either!

After cutting your squash into rings, you simply scrape out the seeds and drizzle with olive (or avocado) oil and sprinkle with salt and pepper. Roast at 400º for about 30 minutes.

After your spaghetti squash is roasted, this recipe is super simple! Simply mix all of the ingredients together in a large bowl and voila! You’ve got a delicious side salad ready to eat. And you can totally roast up your spaghetti squash up to two days ahead of time. Once roasted, just let it cool and then store in an air-tight container until you’re ready to prep the salad.

Bowl of pesto spaghetti squash salad topped with parsley and sun-dried tomatoes. Serving spoon is in the bowl.

What to Serve with Spaghetti Squash Salad

In my opinion, this is the ultimate picnic or backyard BBQ salad recipe. It would be perfect to bring to a potluck! You just need a little protein to make this a full meal. Here are some protein options that would pair well:

How Long Will This Salad Last?

This salad is best fresh, but you can store in an airtight container in the refrigerator for 3-5 days. If you want to prep it in advance, I would roast the spaghetti squash ahead of time and then mix all of the ingredients just before serving.

More Salad Recipes You Might Enjoy:

If you make this spaghetti squash salad be sure to leave a comment and star rating below letting us know how it turns out. Your feedback is so helpful for the EBF team and our readers!

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!
4.58 from 7 votes

Spaghetti Squash Salad with Pesto

This pesto spaghetti squash salad is loaded with flavor, but so easy to toss together with just five simple ingredients. It's great served warm or cold.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4


  • 1 spaghetti squash, approx. 5 cups once roasted
  • 1 cup of prepared pesto, homemade or store-bought
  • 1 cup of sun-dried tomatoes, chopped
  • ¼ cup of fresh parsley, chopped
  • Sea salt and pepper, to taste
  • optional toppings: crushed red pepper and pine nuts


  • Roast spaghetti squash using the ring method. Be sure to season the squash liberally with salt and pepper when roasting.
  • Place roasted spaghetti squash strands in a large bowl and add the pesto, sun-dried tomatoes and parsley. Toss well and season with salt and pepper.
  • Serve warm or chilled and top with crushed red pepper and pine nuts, if using.
  • Leftovers will last 3-5 days in the fridge.


Serving: 1/4 of recipe | Calories: 353kcal | Carbohydrates: 25g | Protein: 9g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 370mg | Fiber: 7g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side
Cuisine: American
Keyword: spaghetti squash salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

More Spaghetti Squash Recipes:

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Love it!! I do the same thing at restaurants!! haha! It’s so fun :). Can’t wait to try this w/ the kids!

  2. Hi Brittany! I love your recipes and really want to try this one as I am on a low potassium diet for health reasons and have read tha spaghetti squash is the only kind of squash that is low in potassium. Do you have any way of breaking down the potassium content for THIS recipe per serving? I really need to be careful so would greatly appreciate knowing if this recipe would be allowed in my diet – THANKS!

    1. Hi Molly – I would suggest adding the ingredients of this recipe to a nutritional calculator like my fitness pal to break down the potassium in this recipe per serving. I hope you are able to try and enjoy this recipe!

  3. quick question.. do you use sun-dried tomatoes that are jarred in oil? Or fully dried? thank you!!