Spaghetti Squash Salad


Photo by: Coreen Murphy

Yesterday we introduced to you the PERFECT Spaghetti Squash with Marinara and if you bought a big squash like me, you might have some squash "noodles" left over!!   

What to do with the leftovers?  I've got you covered!  It's like a pasta salad but with spaghetti squash noodles.  AND it's kind of amazing so give it a shot!  You can use it as as a side dish or a nice healthy lunch!  Like I said, there are plenty of health reasons to use spaghetti squash as a noodle sub, so let me know what you think!


total time: 15 minutes,  serves: 2 as dish, 4 as sides 


  • 2 generous cups spaghetti squash, cooked and cooled (baking instructions here)
  • 1 clove garlic, minced
  • 1/3 cup red, green or yellow bell pepper, chopped
  • 1/3 cup red cherry tomatoes, chopped
  • 1/2 cucumber
  • 2 Tablespoons black olives, pitted & chopped
  • 1 Tablespoon fresh chives
  • 2 Tablespoons fresh basil, chopped
  • 1 1/2 Tablespoons extra virgin olive oil
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon coconut sugar
  • sea salt
  • black pepper
  • pine nuts *optional garnish


  1. Chop tomatoes, bell peppers, cucumber, and black olives into small pieces and place in mixing bowl.  Roughly chop the herbs and add to the bowl.
  2. Mince garlic cloves with a little salt, add to the salad.
  3. Add the oil, vinegar, sugar, and seasoning.
  4. Serve as a main dish or side and garnish with (optional pine nuts)! 

Photo by: Coreen Murphy

Photo by: Coreen Murphy