Easy Spaghetti Squash Salad with Lemon Thyme Dressing
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.
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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!
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
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.
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.
Additional Recipes to Try
- 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!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Spaghetti Squash Salad with Lemon Dressing
- Total Time: 45 minutes
- Yield: 6 cups 1x
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
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup sliced toasted almonds
- 2 ounces fresh chèvre (goat cheese), crumbled
Instructions
- 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.
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
Great meal! The dressing is top notch and could really be added to everything (I may or may not have added it to all leftovers).
I can’t even explain how much I LOVED this! I didnt want to share with my hsuband!
I can’t wait to try this! I am currently eating dairy-free, so I’ll skip the chevre, but it still looks delicious!
this is my new favorite recipe…So good and so easy. Kids love it, too.
I am so glad you reported back Jen. I love this one too. Thank you!!
I made this squash on Thursday night. We loved it with dinner as a side dish. I thought about the leftovers all night and couldn’t wait to have it again. I lasted until mid morning on Friday, when I ate it cold, as a snack. That dressing is a home run!
I used to eat a whole spaghetti squash a day…. Haven’t in a long time, but I did have some again for the first time in months yesterday and I fell back in loveeeeee!
A whole squash in a day. I have to try that some time. Ha ha.
Oh Yum! I am in love with the curry roasted acorn squash♥
summerdaisy.net
Thank you so much! That curry acorn squash from the archives is so great. You’ll love it!
Made this last night. Amazing!!!
I will never get sick of hearing that! Thank you and have a great day/night.
big fan of non-lettuce salads, and squash! i know i will love this recipe, the herbs brightening and the cheese giving a little creaminess. awesome job doing the reader survey – i should really put one together too.
xo
I put it off for so long. was afraid to hear what people thought. So silly. It is so refreshing to hear what the readers are thinking. I highly recommend it.
Love this Katie! Sounds amazing! Right up my alley, can’t wait to make this! And thanks for the podcast recommendations. My favorites: nerdist, rich roll (great interviews!), bon appetit, and the good life project!
Ohhhh! Thank you for the recommendations. I am totally adding them to my list.
We love spaghetti squash in my house! Always looking for new ways to serve it!
Totally! I love having it cooked and ready to go in the fridge. Then all I have to do is reheat to serve it.
This looks incredible, and I love that the recipe includes cooking the squash in the microwave to keep it quick and delicious! I haven’t had spaghetti squash in awhile so this recipe is just what I needed to grab one this weekend for an easy, tasty meal.
Also, thanks for linking to my seasonal produce list for February!
I keep wanting to call cooking the spaghetti squash in the microwave a kitchen hack. Ha ha.
That dressing looks amazing. So tasty and fresh, I’d love this as a breakfast salad!
I just had spaghetti squash for breakfast today, so I am not far off from doing this complete recipe for breakfast. Oh, plus maybe an egg with a runny yolk too!! Yum!
Okay, this may rank a 10 in my book too–love the dressing!
Ha ha! Yes, it is so my cup of tea too. It’s only 7am here right now, and I am thinking that I would like some with an egg for breakfast!