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.
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
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.
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:
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.
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!
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.
Ingredients
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
Instructions
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.
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Very nice recipe. We have to try. So tasty, flavorful and delicious.
★★★★★
I will make it for lunch today. It is a fabulous recipe! Thank you for sharing😀
Of course!! How’d it turn out for you?! 🙂
Just 5 ingredients. And served warm or cold? Then count me in!
Thanks Matt! Aren’t versatile recipes like this the best?
Love that you used spaghetti squash here!
Love it!! I do the same thing at restaurants!! haha! It’s so fun :). Can’t wait to try this w/ the kids!