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

Spaghetti Squash Salad with Pesto

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4


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.


  • 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


  1. Roast spaghetti squash using the ring method. Be sure to season the squash liberally with salt and pepper when roasting.
  2. 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.
  3. Serve warm or chilled and top with crushed red pepper and pine nuts, if using.
  4. Leftovers will last 3-5 days in the fridge.

  • Category: Side
  • Method: Roast
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 353
  • Sugar: 4g
  • Sodium: 370mg
  • Fat: 26g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 7g
  • Protein: 9g
  • Cholesterol: 10mg

Keywords: spaghetti squash salad