I heart this Spaghetti squash salad with chèvre, almonds and lemon thyme dressing. Prepare yourself for some culinary gushing.

Spaghetti Squash with Almonds, Chevre and Lemon Thyme Dressing by Katie Webster on healthyseasonalrecipes.com

Why We Love This Recipe

This spaghetti squash salad with chevre, almonds and lemon thyme dressing scores a perfect ten on the Katie Webster cup of tea scale. I cannot tell you how many moons I have gone over for this recipe! It is perfection.

So, did I lay it on too strong there? I think not.

This spaghetti squash recipe really deserves the highest food blogging humblebragging accolades.

So remember all the way back to a million years ago (aka last month) when I shared those 5 majorly delightful, healthy lettuce-free salads on the Kitchn? Yeah, that Mexican Jicama and Shrimp Salad and it’s leaf-free friends? Anywhoo, this recipe is like those recipes’ long lost no-lettuce sister that they never knew they had.

Technically this spaghetti squash could be called a salad because it is topped with lemon-thyme dressing. Right?

Whatever you call it, I really hope you try it. It is so easy. Cooking the spaghetti squash in the microwave makes it so easy.

Ingredients For This Spaghetti Squash Salad

  • 1 large spaghetti Squash, cut in half lengthwise seeds scooped out
  • 1 small shallot
  • 3 tablepsoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 teaspoons fresh chopped thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup sliced toasted almonds
  • 2 ounces fresh chèvre (goat cheese), crumbled

How To Make This Easy Spaghetti Squash Salad

adding water to the casserole dish

Place spaghetti squash in a 9 by 11 baking dish, cut-side down. Pour one cup water in the pan. Cover with a layer of parchment or wax paper. Cover with plastic wrap. Microwave until the spaghetti squash pulls apart into tender threads when tested with a fork, 16 to 20 minutes.

Meanwhile, puree shallot, oil, lemon juice, honey, thyme, salt and pepper in a mini prep, with an immersion blender or in a blender.

scraping up the strands of spaghetti squash with a fork

When squash is tender, carefully remove the cover, and transfer the squash to a cutting board with tongs. Scrape spaghetti squash out of the shell with the forks. Mound on a platter or plates.

Spaghetti Squash with Chevre and Lemon Thyme Dressing on Healthy Seasonal Recipes by Katie Webster | gluten-free and low-carb

Drizzle all over with dressing, top with almonds and chevre. Serve hot, warm or cold.

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Spaghetti Squash with Chèvre and Lemon Thyme Dressing #vegetarian #lowcarb and #glutenfree on HealthySeasonalRecipes.com by Katie Webster

Spaghetti Squash Salad with Lemon Dressing

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x
  • Category: Side Dish
  • Method: Microwave
  • Cuisine: American

Description

This vegetarian spaghetti squash dish is loaded with lemony flavor from a simple lemon thyme salad dressing made with fresh shallot and a touch of honey to balance the acidity. Toasted almonds add a contrasting crunch. Naturally gluten-free and primal.


Scale

Ingredients

  • 1 large spaghetti Squash, cut in half lengthwise seeds scooped out
  • 1 small shallot
  • 3 tablepsoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 teaspoons fresh chopped thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup sliced toasted almonds
  • 2 ounces fresh chèvre (goat cheese), crumbled

Instructions

  1. Place spaghetti squash in a 9 by 11 baking dish, cut-side down. Pour one cup water in the pan. Cover with a layer of parchment or wax paper. Cover with plastic wrap. Microwave until the spaghetti squash pulls apart into tender threads when tested with a fork, 16 to 20 minutes.
  2. Meanwhile, puree shallot, oil, lemon juice, honey, thyme, salt and pepper in a mini prep, with an immersion blender or in a blender.
  3. When squash is tender, carefully remove the cover, and transfer the squash to a cutting board with tongs. Scrape spaghetti squash out of the shell with the forks. Mound on a platter or plates. Drizzle all over with dressing, top with almonds and chevre. Serve hot, warm or cold.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 212
  • Sugar: 10 g
  • Sodium: 384 mg
  • Fat: 16 g
  • Saturated Fat: 4 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 4 g