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4.58
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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
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Side
Cuisine:
American
Keyword:
spaghetti squash salad
Servings:
4
Author:
Brittany Mullins
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:
353
kcal
|
Carbohydrates:
25
g
|
Protein:
9
g
|
Fat:
26
g
|
Saturated Fat:
4
g
|
Cholesterol:
10
mg
|
Sodium:
370
mg
|
Fiber:
7
g
|
Sugar:
4
g