Spaghetti Squash Summer Salad Recipes

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SPAGHETTI SQUASH SUMMER SALAD

This is a great refreshing vegan dish or can be served as a side dish. I like the Marzetti lemon dressing, though you can try others, or you can make your own lemon dressing. Lemon really sets off the flavor. I grew my own chocolate mint. You may choose another fresh mint if desired.

Provided by Mary Gelfond

Categories     Salads

Time 1h30m

Number Of Ingredients 5



Spaghetti Squash Summer Salad image

Steps:

  • 1. Cover spaghetti squash with water. Place lid on pot. Boil spaghetti squash until tender
  • 2. In the meantime, seed and dice cucumber and pepper
  • 3. Cut chocolate mint leaves from stems. Cut leaves into small pieces
  • 4. When spaghetti squash is cooked, cut in half and remove seeds - discard. Take a fork and separate strands by pulling fork tines through the meat of the squash. Discard the squash rind. Place the squash strands into a serving bowl.
  • 5. Add the diced cucumber, and diced pepper(s). Stir thoroughly.
  • 6. Add salad dressing. Stir into the spaghetti squash mixture.
  • 7. Stir in the cut mint leaves.
  • 8. Chill salad, stir completely and serve.

1 medium spaghetti squash, prepared
3-4 oz marzetti basic lemon salad dressing
1 medium cucumber, diced
1/4 c assorted sweet bell peppers, diced
1 Tbsp chocolate mint, cut into small pieces

REFRESHING SPAGHETTI SQUASH AND CUCUMBER SALAD

This is a great salad to serve with Thanksgiving or holiday meals. It makes a refreshing summer salad as well. Spaghetti squash is low in calories; most of my meat-eater friends love this dish!

Provided by Wei Zheng

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 11



Refreshing Spaghetti Squash and Cucumber Salad image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
  • Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
  • Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
  • Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 162 calories, Carbohydrate 12.2 g, Fat 12.7 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 1041.9 mg, Sugar 2.8 g

1 spaghetti squash, halved and seeded
8 ounces cherry tomatoes, halved
6 ounces pitted kalamata olives, halved
2 English cucumbers - peeled, seeded, and sliced
1 small red onion, sliced thin
1 clove garlic, minced
¼ cup lemon juice
1 tablespoon lemon zest
¼ cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste

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

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9



Spaghetti Squash Salad image

Steps:

  • 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.

Nutrition Facts : Calories 263 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 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

ITALIAN SPAGHETTI SALAD

This attractive, fresh-tasting spaghetti salad can conveniently be made the night before. It makes enough for a crowd! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 13



Italian Spaghetti Salad image

Steps:

  • Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. , Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder

SPAGHETTI SALAD III

This is a great summer salad and will taste even better the next day...if it makes it overnight!

Provided by Sherie H

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 8



Spaghetti Salad III image

Steps:

  • Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
  • In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
  • Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 52 g, Cholesterol 29.8 mg, Fat 26.1 g, Fiber 3 g, Protein 15.3 g, SaturatedFat 8.7 g, Sodium 1096.9 mg, Sugar 7.7 g

1 pound spaghetti
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon Italian seasoning
8 ounces shredded Cheddar cheese
2 tomatoes, chopped
1 green bell pepper, chopped
½ onion, chopped
1 cucumber, peeled and chopped

SPAGHETTI SQUASH SALAD

A recipe I got at the market. I'm posting it here to not lose it. I don't know how many serving it gives. So I'll guess for 4. Tell me how much serving you got if you try it.

Provided by Boomette

Categories     Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Spaghetti Squash Salad image

Steps:

  • Mix all veggies with the squash.
  • Add dressing and toss to coat well. Adjust seasoning.

3 cups spaghetti squash, cooked and well drained
6 cherry tomatoes, cut in half
6 yellow cherry tomatoes, cut in half
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
2 tablespoons green onions, finely chopped
1/4 cup vinegar
1/4 cup extra virgin olive oil
1 garlic clove, smashed
dried oregano, to taste
salt and pepper

SUMMER SQUASH SALAD

This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 10



Summer Squash Salad image

Steps:

  • In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.

Nutrition Facts : Calories 188 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup canola oil
1/3 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons snipped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper

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