Easy Spaghetti Squash Salad with Lemon Thyme Dressing

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

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

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.

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.

You’ll Also Love These Recipes

• If you are following a low carb or keto diet, try these Low-Carb Mexican Stuffed Peppers and this Keto Chicken Soup.
• Cauliflower Rice is another low carb side to try.
• For another squash dish, this Curry Roasted Acorn Squash is a good one. Very simple to prepare but lots of flavor.
• This recipe would pair well with this Balsamic Chicken from Michelle.
• This recipe for Stuffed Spaghetti Squash is a great weeknight meal and is ready super fast.
• This Spaghetti Squash Amatriciana is a great way to jazz up spaghetti squash. Or you could also top it with Slow Cooker Turkey Bolognese.
• I also love this Spaghetti Squash with Turkey Sausage Ragu. It is homey and delicious!

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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