Spaghetti Squash Salad is an easy low-carb alternative to traditional pasta salad. With barbecue and picnic season in the midst, this light, fresh, and fast recipe is great for a spring/summer entree or side dish. Don’t be afraid to add your favorite veggies to this basic spaghetti squash salad recipe. Some of the other things I might add in would be mushrooms, olives, green onions, celery, or dill. There are so many options and combinations you can try!
Print Recipe Spaghetti Squash Salad
With cookouts and barbecues upon us, you definitely want to bookmark this recipe! Spaghetti Squash Salad is a great low carb alternative to pasta salad.
Preheat oven to 350 degrees.
Cut spaghetti squash in half lengthwise. Place with cut sides down on baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Dice tomato, grilled chicken, onion, garlic and basil and set aside.
Add 1 tsp olive oil to skillet, then add diced onions. Saute until they start to soften and turn translucent.
Then add tomatoes, chicken, and garlic to skillet. Stir on occasion and cook until heated through.
Once the squash has cooled, spoon out the contents in a large mixing bowl. The squash "noodles" will have a firm, stringy, texture reminiscent of pasta, but will have a slightly sweeter flavor.
Toss the tomato, onion, and garlic mixture together with the squash. Add the feta cheese and basil and toss until thoroughly mixed. Toss with light Italian dressing and serve cold.