Spaghetti Squash
Salad
Roasted spaghetti squash tossed with grilled chicken, fresh tomatoes, sautéed onion and garlic, fresh basil, and crumbled feta — dressed in a bright lemon and olive oil vinaigrette and served cold. A genuinely unique summer salad that's hearty enough for a full meal and unlike anything else in this collection.
- Salad
- 1 spaghetti squash, halved lengthwise & seeded
- 2 chicken breasts, grilled & diced
- 2 tomatoes, diced
- 1 onion, diced
- 3 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ½ cup feta cheese, crumbled
- 1 tsp olive oil (for sautéing)
- From-Scratch Vinaigrette
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- ½ tsp dried Italian seasoning
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
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1
Roast the spaghetti squash
Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a foil-lined baking sheet. Roast for 40–45 minutes until a sharp knife inserts with almost no resistance. Remove from oven and let cool until easy to handle.
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2
Make the vinaigrette
While the squash roasts, whisk together the olive oil, lemon juice, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper in a small bowl until combined. Set aside — the dressing comes together in about 60 seconds.
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3
Sauté the onion, tomatoes & garlic
Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and starting to turn translucent. Add the garlic and diced tomatoes and stir for another 2 minutes until heated through. Remove from heat.
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4
Scrape the squash
Use a fork to scrape the spaghetti squash flesh into a large mixing bowl — it will come apart naturally into long, pasta-like strands. The strands will be firm and slightly sweet, unlike pasta but satisfying in their own right. Let cool to room temperature.
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5
Toss & chill
Add the diced grilled chicken, sautéed onion and tomato mixture, fresh basil, and crumbled feta to the squash. Pour the vinaigrette over everything and toss gently until well combined. Cover and refrigerate for at least 20 minutes before serving — this salad is best served cold with the flavors fully melded.
- 400°F roasts better than 350°F: The higher temperature caramelizes the cut surface of the squash and produces more flavor in the same or less time — 350°F produces pale, steamed squash that takes significantly longer to soften.
- Pressed for time? A light bottled Italian dressing works perfectly as a shortcut — use about 3 tablespoons in place of the from-scratch vinaigrette. Look for a lower-sodium option and check the label for added sugars.
- Use rotisserie chicken: Pre-cooked rotisserie chicken breast diced right into the salad is a great time-saver — the salad is served cold anyway so there's no need to grill chicken fresh if you have rotisserie on hand.
- Let it chill: This salad genuinely improves after 20–30 minutes in the fridge — the vinaigrette soaks into the squash strands and the basil and feta infuse the whole dish. Make it ahead when you can.
- Keeps well: Covered in the fridge for up to 3 days — the squash strands hold up better than most pasta salad bases and don't get soggy. A great make-ahead lunch that's ready to grab all week.