Pic of Spaghetti squash salad

Spaghetti squash salad

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Spaghetti squash salad

Serves 4 50 min
This salad is a bit like a Greek salad, and could be made more so with the addition of feta cheese. Its a stand-alone vegetarian summer lunch, or could be served as a side with chicken or grilled halloumi. When raw, the flesh of a spaghetti squash is solid and similar to other squash; when cooked, the flesh falls into spaghetti-like strands.


  • 1 medium-sized spaghetti squash
  • olive oil
  • salt and pepper
  • 225g cherry tomatoes
  • 1 lemon
  • 6 spring onions, finely sliced
  • 100g black olives, pitted and roughly chopped
  • small bunch of basil
  • 1 tbsp toasted sesame seeds
Image of Spaghetti squash salad


Prep time: 5 min
Cooking time: 45 min
  • Step 1

    Preheat your oven to 180°C/Gas 4. Cut the squash in half, lengthways. Use a spoon to remove the soft seedy centre. Oil and season each half and then place them cut side down in a roasting tray. Add a dash of water to the tray and then bake for 30-40 mins until soft.
  • Step 2

    Meanwhile, halve the tomatoes and lay them on a baking tray. Drizzle with oil and season with salt and pepper. Place them on the shelf below the squash for 20 mins, until roasted but not colouring.
  • Step 3

    Leave the squash to cool for 10 mins or so before using a fork to scrap the flesh away from the skin. Spread the strands of squash on a serving plate and dress with a drizzle of olive oil and a good squeeze of lemon juice.
  • Step 4

    Scatter the tomatoes, spring onions and olives across the squash, followed by plenty of torn basil leaves and a scattering of sesame seeds. Taste and adjust the seasoning. Serve immediately.

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