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Bowl of pesto spaghetti squash salad topped with parsley and sun-dried tomatoes.
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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 Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side
Cuisine: American
Keyword: spaghetti squash salad
Servings: 4

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.
  • Leftovers will last 3-5 days in the fridge.

Nutrition

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