Spaghetti Squash Summer Salad Recipes

SPAGHETTI SQUASH SALAD

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.

SUMMER SQUASH SALAD

Steps:

• In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.

REFRESHING SPAGHETTI SQUASH AND CUCUMBER SALAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
• Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
• Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
• Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

SICILIAN SPAGHETTI SQUASH SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice spaghetti squash lengthwise and scoop out seeds. Place cut-side down in a baking dish; add 1/2 inch water.
• Bake in the preheated oven until fork tender, about 35 minutes. Cool squash until easily handled.
• Shred spaghetti squash from rind using a fork; cool to room temperature.
• Combine feta cheese, red bell peppers, sun-dried tomatoes, Kalamata olives, basil, parsley, white onion, and jalapeno pepper together in a large bowl. Stir in Greek salad dressing, balsamic vinegar, white wine vinegar, olive oil, thyme, garlic, ground black pepper, and salt. Add spaghetti squash; toss to combine.

SPAGHETTI SQUASH SALAD - LOW CARB, GLUTEN-FREE, AIP

Steps:

• Slice squash in half, lengthwise, and remove the fibrous strings and seeds. Brush with olive oil and season with salt and pepper. Place facedown on a foil-lined baking sheet. Bake at 400° F for 30-40 minutes or until the squash pulls apart in "spaghetti" strings. Cool. Alternatively, cook the spaghetti squash in a Pressure Cooker for a much faster (and cooler) alternative (see notes above).
• Using a fork, remove the squash's flesh and place in a medium bowl.
• Add in all other Salad Ingredients.
• Place dressing ingredients in a jar and shake to mix well.
• Pour over salad, then toss and serve.

SPAGHETTI SQUASH SALAD

Steps:

• Mix all veggies with the squash.
• Add dressing and toss to coat well. Adjust seasoning.

STUFFED SPAGHETTI SQUASH

Steps:

• Toss together all ingredients except cheese and stuff into squash halves.
• Feel free to omit or add any veg that you want.
• Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour.
• Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes.
• Serve with a salad and garlic bread.

SPAGHETTI SQUASH SUMMER SALAD

Steps:

• 1. Cover spaghetti squash with water. Place lid on pot. Boil spaghetti squash until tender
• 2. In the meantime, seed and dice cucumber and pepper
• 3. Cut chocolate mint leaves from stems. Cut leaves into small pieces
• 4. When spaghetti squash is cooked, cut in half and remove seeds - discard. Take a fork and separate strands by pulling fork tines through the meat of the squash. Discard the squash rind. Place the squash strands into a serving bowl.
• 5. Add the diced cucumber, and diced pepper(s). Stir thoroughly.
• 6. Add salad dressing. Stir into the spaghetti squash mixture.
• 7. Stir in the cut mint leaves.
• 8. Chill salad, stir completely and serve.