Mediterranean Spaghetti Squash Salad

How to make this spaghetti squash salad

The basis for this salad comes from my Mediterranean Chopped Salad. That salad uses romaine lettuce, but I wanted to use it's flavors in a new way. Mediterranean spaghetti squash? Why not?

You will need to pre-cook the squash according to your preferred method. Roasted spaghetti squash has long been my favorite, but in warm weather grilled spaghetti squash is the way to go! I like to cook in advance to give it time to cool and be shredded. This recipe takes 2-3 cups of shredded squash, which is about half a medium (2½ - 3 pound) squash.

Once you prep all the vegetables this salad comes together quickly. Start by mixing the dressing ingredients in a large bowl. Whisk the garlic and vinegar then drizzle in the olive oil while continuing to whisk.

Add the onion, tomatoes, and cucumbers to the bowl with the chopped parsley and olives. Toss gently and let the mixture sit for a few minutes to marinate. Then add the shredded spaghetti squash and crumbled feta cheese. Toss again.

This salad is ready to serve right away but also great if you let the flavors develop a bit. This makes it a perfect make-ahead salad. Just cover and refrigerate until time to serve.

Variations and tips

This makes a perfectly lovely salad that is plant-based, light and delicious. It can also be made into a more complete “meal” by adding protein. Rinse and drain a can of chickpeas (garbanzo beans) and add with the veggies to marinate a bit.

I find that this salad is best the day it is made and one day after. It starts to lose its texture if I try to keep it any longer than that. So, if making just for ourselves, I use the lesser amount (2 cups) of spaghetti squash to make the salad.

The quantity of dressing is sufficient for up to 3 cups of spaghetti squash. This makes a big salad! It would be great for a potluck.

You'll be happy to have this spaghetti squash salad all summer long!