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!
WeightWise Recipe
| Prep Time | 10 minutes |
| Cook Time | 30 mintes |
| Servings |
people
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Ingredients
- 2 grilled chicken breast fully cooked
- 2 tomatoes
- 1 onion
- 1/4 cup fresh basil
- 1 spaghetti squash
- 3 cloves garlic minced
- 1/2 cup feta cheese crumbles
- 1/8 cup Light Italian Dressing
Ingredients
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Instructions
- 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.
