Spaghetti Squash Salad with Apple & Toasted Pecans Recipe (2024)

Published: · Modified: by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 86 Comments

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This easy Spaghetti Squash Salad with apples, toasted pecans & apple cider vinaigrette is the perfect fall side dish for Thanksgiving or weeknight dinners!
Spaghetti Squash Salad with Apple & Toasted Pecans Recipe (1)

This spaghetti squash salad is a side dish worthy of a holiday meal. But it’s also easy enough to include in your regular meal plan rotation.

If you’re a spaghetti squash newbie, you’ll be shocked at how easy it is to cook. Plus, it’s versatile enough to be smothered with an easy chicken and tomato sauce, stuffed with pesto and chicken or made into a fall salad. Or try the spaghetti squash recipe that made me fall in love with this vegetable.

If you’re looking for vegan spaghetti squash recipes, look no further. This spaghetti squash salad is toss with chopped apple, toasted pecans and green onion, then finished off with a simple apple cider vinaigrette.

Cheese lover? Sprinkle in some goat cheese or feta.

Serve this delicious fall salad with baked chicken breast, roasted pork tenderloin, or as a veggie side for a chicken and potato sheet pan meal. For a meatless meal, serve it with vegetarian stuffed peppers.

And finish off the meal with a fall dessert, such as Apple and Blackberry Crumble or Baked Pumpkin Pie Egg Rolls.

Spaghetti Squash Salad with Apple & Toasted Pecans Recipe (2)

What you need for this spaghetti squash salad:

These are the main components needed for this recipe (affiliate links included):

  • Spaghetti squash: This recipe calls for a 3-pound squash. If your grocery store only has small squash on hand, use two smaller squashes. Most produce departments have scales available for customer use.
  • Apple: I opted for Gala apples, but any crisp, sweet apples work well.
  • Pecans: Roughly chop raw pecans and toast them in a dry skillet over medium heat. Watch them carefully because they tend to burn as soon as you get distracted.😊
  • Green onion: Thinly slice green onions, and use both the green and white sections.
  • Dressing: The dressing is a simple vinaigrette made of apple cider vinegar, extra virgin olive oil, agave nectar and salt.

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Spaghetti Squash Salad with Apple & Toasted Pecans Recipe (3)

How to microwave spaghetti squash:

While spaghetti squash can be roasted in the oven like butternut or acorn squash, I like to take the cheater’s route on busy weeknights.

Place the squash in a microwave safe dish and cook on HIGH, turning the squash halfway through. The exact cooking time will depend on the strength of your microwave – in other words, the number of watts the microwave puts out at HIGH power. In my old microwave, it took about 15 minutes to cook a 3-pound spaghetti squash. But with my newer, stronger (1200 W) microwave, it only takes 10 to 12 minutes.

Rather than relying solely on time, press the outside of the squash to determine the doneness. When pressed, the skin should be soft enough to depress slightly, but not so soft that it’s collapsing. If overdone, the flesh of the squash becomes mushy.

Once the squash is cool enough, cut it in half, scoop out the seeds, grab a fork and start twisting. The thin strands that give this squash its name should come out easily.

Spaghetti Squash Salad with Apple & Toasted Pecans Recipe (4)

Spaghetti squash nutrition:

According to the USDA, one cup of spaghetti squash contains 39 calories, 0 grams of fat and 2 grams of fiber. That’s right – only 39 calories in spaghetti squash. That makes it a fantastic option for both side dishes and entrees.

Spaghetti squash is also a good source of antioxidants, which may help to prevent conditions such as diabetes, cancer and heart disease. In particular, it contains vitamin C, manganese and vitamin B6.

Spaghetti Squash Salad with Apple & Toasted Pecans Recipe (5)

OTHER HEALTHY SPAGHETTI SQUASH RECIPES:

Chicken Puttanesca with Spaghetti Squash {Cookin’ Canuck}
{Cookin’ Canuck}
Low Carb Spaghetti & Meatballs {A Spicy Perspective}
Creamy Vegan Spaghetti Squash Bake {Spoon Fork Bacon}

Printable Recipe

Spaghetti Squash Salad with Apple & Toasted Pecans Recipe (6)

Spaghetti Squash Salad with Apple & Toasted Pecans

This easy Spaghetti Squash Salad with apples, toasted pecans & apple cider vinaigrette is the perfect fall side dish for Thanksgiving or weeknight dinners! 140 calories and 2 Weight Watchers SP

Print Pin Rate

Course: Salads

Cuisine: American

Keyword: Plant Based, Spaghetti Squash Salad, Vegan, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 7 Servings

Calories: 139.6kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 1 (3 lb.) spaghetti squash
  • 2 medium Gala apples cut into ½-inch cubes
  • ½ cup roughly chopped pecans toasted in a dry skillet
  • 2 green onions white & green parts, thinly sliced

The dressing:

Instructions

  • Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for 10-15 minutes, turning the squash halfway through cooking. The cooking time will depend on the strength of your microwave. When pressed, the skin should be soft enough to depress slightly, but not so soft that it’s collapsing.

  • Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Cover and chill.

  • Add pecans, apples, and green onions, and stir well.

  • Toss with the dressing. Serve.

The dressing:

  • In a small bowl, whisk together olive oil, vinegar, agave nectar and salt.

Notes

Weight Watchers Points: 2 (Blue - Freestyle SP) / 2 (Green) / 2 (Purple)

Nutrition

Serving: 0.75Cups | Calories: 139.6kcal | Carbohydrates: 15.3g | Protein: 1.5g | Fat: 9.4g | Saturated Fat: 1g | Sodium: 56.5mg | Fiber: 3.5g | Sugar: 8.7g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was first published on October 10, 2011 and updated on October 9, 2020.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Spaghetti Squash Salad with Apple & Toasted Pecans Recipe (7)

Spaghetti Squash Salad with Apple & Toasted Pecans Recipe (2024)

FAQs

How do you keep spaghetti squash from getting soggy? ›

Give the slices a touch of salt, but not too much! Adding too much salt can cause the squash to get too watery as it cooks. And then you'll be left with mushy strands. You're only seasoning to cook the squash here, and you can add more salt once it has cooked to actually season it to your taste.

What is a good way to eat spaghetti squash? ›

10 Ways to Use Spaghetti Squash
  1. Bolognese. Top the strands with any meat sauce or with tomato sauce and meatballs.
  2. Pad Thai. Instead of noodles, stir-fry the squash in any pad Thai recipe.
  3. Kugel. Add the squash to kugel in place of the noodles.
  4. Squash and cheese. ...
  5. Fried squash. ...
  6. Salad. ...
  7. Frittata. ...
  8. Toasts.
Oct 12, 2022

Why is my spaghetti squash mushy and not stringy? ›

Too much salt may draw out more moisture than you want, and excess olive oil can make baked spaghetti squash soggy. Don't Add Water. While some recipes may call for a little water in the pan with the squash, I found that it roasts perfectly without it.

Why is my spaghetti squash so hard to cut open? ›

Spaghetti squash can be tough to cut raw. The outside is hard and the raw flesh can be a bit of a challenge to work through. To safely cut into a squash (spaghetti or another kind), you need to make sure you have a nice sharp knife and a flat, stable work surface to cut on.

What part of the body is spaghetti squash good for? ›

Colon Health

Because of the appearance of spaghetti squash, you might assume that it is rich in fiber. It has over 2 grams per serving, which is more than regular pasta but not as much as many other vegetables. Fiber in the diet contributes to colon health by increasing the regularity of bowel movements.

What does spaghetti squash do for your body? ›

Potential health benefits

Spaghetti squash is high in fiber as well as potassium and folic acid. Antioxidants vitamin C and beta carotene are important for immune function and disease prevention.

Is spaghetti squash really healthy for you? ›

Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie content and high fiber content, it may aid weight loss and digestive health. Try roasted spaghetti squash as a low carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats.

Does spaghetti squash stay crunchy? ›

The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.

How do you keep squash from being watery? ›

Before cooking sprinkle salt on the cut sides and let sit for 15 minutes. You will be surprised how much water comes out. Pat dry and then bake! Makes a huge difference!

Why is my squash soggy? ›

If the pan is too crowded, the squash will steam rather than roast or sauté, which can cause it to become mushy. Roast the squash at a high temperature: Roasting the butternut squash at a high temperature (around 425°F) will help to evaporate excess moisture and prevent it from becoming soggy.

How do you keep yellow squash from getting soggy? ›

The most common reason that zucchini or squash get soggy is that it's been cooked for too long. As soon as it's heated through and slightly tender, remove it from the heat to prevent further cooking. Serve right away. Food continues to cook after it's removed from heat due to the radiating heat inside.

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