Spaghetti Squash Salad Recipe

4.5 3 3
Spaghetti Squash Salad Recipe
Spaghetti Squash Salad Recipe photo by Taste of Home
Publisher Photo

Spaghetti Squash Salad Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
Recommended: Top 10 Squash Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Spaghetti Squash Salad in Taste of Home October/November 1998, p45

Nutritional Facts

3/4 cup: 263 calories, 14g fat (2g saturated fat), 0 cholesterol, 179mg sodium, 35g carbohydrate (26g sugars, 2g fiber), 1g protein.

  • 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
  1. 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.
Originally published as Spaghetti Squash Salad in Taste of Home October/November 1998, p45

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Reviews forSpaghetti Squash Salad

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sooznd User ID: 7857476 68858
Reviewed Jun. 20, 2014

"I tired this and it was quite good--Nice & refreshing. Even though I halved the sugar, it was still too sweet for my family. I will try it next time without the sugar and add a bit more vinegar,"

MY REVIEW
NannasBaNannas User ID: 7394687 68841
Reviewed Sep. 2, 2013

"I made my squash in the microwave instead. Then I scooped out the seeds and scraped the squash out. What a nice way to add something good for you into your diet instead of noodles. This recipe is so good."

MY REVIEW
heartburnmom User ID: 62507 68776
Reviewed Oct. 4, 2009

"We made this salad last year for a picnic. Everyone just loved it. It is also very good as a relish on sandwiches."

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