Spaghetti Squash Salad
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1 from 1 vote

Cold Spaghetti Squash Salad with Lemon and Herbs

Spaghetti squash serves as the "noodles" in this lemony pasta salad.
Course: Salad
Servings: 2 servings
Author: Hello Glow


  • 1 spaghetti squash 2-3 pounds
  • 1 cucumber chopped
  • Handful parsley chopped
  • 1 scallion chopped
  • Handful dill chopped
  • ½ lemon juiced
  • Sea salt and pepper


  • Preheat oven to 400. Slice the squash in half and scoop out the seeds. Place the squash in a roasting pan cut side down. Cook the squash for 30-45 minutes. The squash is done when it is tender. Remove from oven and let cool.
  • Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest "noodles."
  • In a large bowl place the spaghetti squash “noodles” and add remaining vegetables and herbs. Top with lemon juice, salt and pepper, toss and serve.