Riverford Wicked Leeks
Spaghetti squash salad recipe image

Print Spaghetti squash salad

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, diced
  • 1 tbsp sesame seeds
  • 2 tbsp lemon juice
  • 5 tbsp olive oil
  • 225g cherry tomatoes or firm salad tomatoes
  • 6 spring onions
  • 12 black pitted olives, pitted & roughly chopped
  • 8 large basil leaves, roughly torn up
  • Salt & pepper


  1. Cook and drain the squash.
  2. Make the dressing while the squash cooks. Dry-fry the sesame seeds in a small heavy saucepan over a high heat until they turn a shade darker. Grind to a pasty powder.
  3. Mix with the lemon juice and gradually whisk in the olive oil, salt and plenty of pepper. Pour over the hot spaghetti squash and toss. Leave to cool.
  4. Shortly before serving, quarter the cherry tomatoes, or deseed and dice whole tomatoes. Mix spaghetti squash with the tomatoes and all the remaining ingredients.
  5. Taste and adjust seasonings. Serve.
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