Warm Spaghetti Squash Salad Recipe

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Lucy Murphy Modified: March 23, 2022
Warm Spaghetti Squash Salad Recipe

How To Make Warm Spaghetti Squash Salad

The mild flavors of the spaghetti squash are a perfect base for the deeper flavors in this salad, such as lemon, almonds, and olives.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 1spaghetti squash
  • 1cupalmonds,sliced
  • ½cupgreen olives,chopped, pitted
  • ½cupscallion whites,thinly sliced
  • ½tsplemon zest,finely grated
  • 3tbspfresh lemon juice
  • ¼cupcanola oil
  • 2tbspcanola oil
  • 2ozGreek feta
  • kosher salt and freshly ground white pepper


  1. Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the spaghetti squash and cook for about 12 minutes, until it is al dente; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.

  2. Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden.

  3. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice, and canola oil and pulse until finely chopped.

  4. Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper.

  5. Toss the spaghetti squash salad and serve warm.


  • Calories: 243.22kcal
  • Fat: 22.21g
  • Saturated Fat: 2.71g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 13.36g
  • Polyunsaturated Fat: 5.37g
  • Carbohydrates: 8.79g
  • Fiber: 3.43g
  • Sugar: 2.80g
  • Protein: 5.32g
  • Cholesterol: 6.31mg
  • Sodium: 245.03mg
  • Calcium: 103.58mg
  • Potassium: 216.46mg
  • Iron: 1.00mg
  • Vitamin A: 16.52µg
  • Vitamin C: 4.61mg
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