Spaghetti Squash Salad

Yield: 6 servings (serving size: 2/3 cup salad and 1/3 cup cucumbers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 35%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 1.6g
  • Carbohydrate: 10.3g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 221mg
  • Calcium: 53mg


  • 1 (3 1/2-pound) spaghetti squash
  • 3 tablespoons rice vinegar
  • 1 tablespoon grated peeled fresh ginger
  • 2 teaspoons dark sesame oil
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 2 small cucumbers, peeled, halved lengthwise, and thinly sliced (about 2 cups)
  • 1 cup diced red bell pepper
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 tablespoon sesame seeds, toasted


  1. Preheat oven to 350°.
  2. Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, in a 13 x 9-inch baking dish; add water to dish to a depth of 1/2 inch. Bake at 350° for 45 minutes or until squash is tender when pierced with a fork.
  3. Remove squash from water; cool. Scrape inside of squash with the tines of a fork to remove spaghettilike strands to equal 4 cups.
  4. Combine rice vinegar, ginger, oil, salt, and crushed red pepper, and stir well with a whisk. Combine 1 tablespoon vinaigrette and cucumbers; set aside.
  5. Combine squash, bell pepper, chopped cilantro, and remaining vinaigrette, and toss well. Place squash mixture in a serving dish, and arrange cucumbers around edge of dish. Sprinkle salad with toasted sesame seeds.
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