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Spaghetti Squash Salad

 Spaghetti Squash Salad
I've tried other spaghetti squash recipes, but I like this one since it's so crisp, colorful and fun. Plus, it can be a side dish or a relish.—Patricia Aurand, Findlay, Ohio
8 ServingsPrep: 10 min. + chilling Bake: 30 min.


  • 1 spaghetti squash (about 2-1/2 pounds)
  • 1 large onion, finely chopped
  • 1 cup sugar
  • 1 cup diced celery
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1/2 cup vegetable oil
  • 1/4 cup vinegar
  • 1/2 teaspoon salt


  • Cut squash in half lengthwise; scoop out seeds. Place squash, cut
  • side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water
  • to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes
  • or until tender. When cool enough to handle, scoop out the squash,
  • separating strands with a fork. Combine remaining ingredients in a
  • bowl; add the squash and stir well. Cover and refrigerate for at
  • least 2 hours. Serve with a slotted spoon as a salad or as a relish
  • with burgers and hot dogs. Store in the refrigerator. Yield: 8
  • servings.
Nutritional Facts: 1 serving (3/4 cup) equals 263 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 179 mg sodium, 35 g carbohydrate, 2 g fiber, 1 g protein.