Chèvre, slivered almonds and thyme dressing take this Spaghetti Squash Salad to the next level. And if you’ve never tried cooking it before, you’ll be pleasantly surprised with how simple spaghetti squash is to make.

Spaghetti Squash Salad in a serving dish

Why We Love This Recipe For Easy Spaghetti Squash Salad with Lemon Thyme Dressing

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 cold spaghetti squash salad recipe really deserves the highest food blogging humblebragging accolades. It’s fresh, healthy and most importantly, way more fun than a regular old leafy-green salad. While, we’re at it, the same goes for this Mexican Jicama and Shrimp Salad.

And if you’ve never cooked spaghetti squash before, don’t be intimidated. It’s truly so easy and requires very little effort. Cooking the spaghetti squash in the microwave makes it such a breeze. I’ve also included oven instructions in case you don’t have a microwave.

I really enjoy making this salad during some of the colder months. Which makes sense because doesn’t squash just scream fall and winter to you? Feel free to substitute with other ingredients if you have picky eaters at the table too!

scraping up the strands of spaghetti squash with a fork

Key Ingredients For This Spaghetti Squash Salad

Spaghetti squash

Look for a spaghetti squash that’s bright yellow in color with few flaws. I used one that was about 2-2.5 lbs in size which amounted to around 4 cups when cooked.

Fresh thyme

You should be able to find fresh thyme in all produce aisles but if you’re in a pinch you can use dried thyme.

Toasted almonds

Almonds are a great way to add nuttiness and crunch to any salad. You can either buy pre-toasted almonds or toast them yourself.

Fresh chèvre (goat cheese)

Chèvre is arguably one of the best salad cheeses out these. If you have picky eaters at the table you can serve it on the side instead of placing directly on the salad.

Additional Ingredients

  • 1 small shallot
  • 3 tablepsoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper

Step-By-Step Instructions To Make This Easy Spaghetti Squash Salad

Step 1: Cook spaghetti squash

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

Step 2: Make dressing

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

Step 3: Assemble the salad

Once the spaghetti 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, then top with almonds and chevre. Serve hot, warm or cold.

FAQs and Expert Tips

How to cook spaghetti squash in the oven:

Preheat the oven to 400 degrees F and place the spaghetti squash in a 9×11-inch baking dish, cut-side down. Pour one cup water into the pan. Cover with a layer of parchment or wax paper, then cook in the oven until fork-tender, about 25 minutes.

Can this spaghetti squash salad be served cold?

Yes! You can also prep it ahead this way. To do so, you can cook the spaghetti squash the night before (or a few hours prior to serving). Once it’s completely cool, scrape the squash out of its peel and place in an airtight container. Make the dressing up to three days ahead. Store in the fridge until ready to assemble. Bring the dressing to room temperature before pouring over the spaghetti squash.

Pouring dressing over Cold Spaghetti Squash Salad

Additional Recipes to Try

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans 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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Spaghetti Squash with Chèvre and Lemon Thyme Dressing #vegetarian #lowcarb and #glutenfree on HealthySeasonalRecipes.com by Katie Webster

Spaghetti Squash Salad with Lemon Dressing


Description

Chèvre, slivered almonds and thyme dressing take this Spaghetti Squash Salad to the next level. And if you’ve never had it before, you’ll be pleasantly surprised with how simple spaghetti squash is to make.


Ingredients

Scale
  • 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.

Notes

Cooking Tip:

Preheat the oven to 400 degrees F and place the spaghetti squash in a 9×11-inch baking dish, cut-side down. Pour one cup water into the pan. Cover with a layer of parchment or wax paper, then cook in the oven until fork-tender, about 25 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Microwave
  • Cuisine: American

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

Keywords: Spaghetti Squash with Chevre, Spaghetti Squash with Vinaigrette