This easy Spaghetti Squash Salad with apples, toasted pecans & apple cider vinaigrette is the perfect fall side dish for Thanksgiving or weeknight dinners!
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.
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.
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 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.
OTHER HEALTHY SPAGHETTI SQUASH RECIPES:
Chicken Puttanesca with Spaghetti Squash {Cookin’ Canuck}
Spaghetti Squash with Spinach, Feta & Basil White Beans {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
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:
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoon apple cider vinegar
- 1 teaspoon agave nectar
- ¼ teaspoon kosher salt
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
Nutrition
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.
Kelsey/TheNaptimeChef
I have all of these ingredients and am totally making this tonight!!
Roxana GreenGirl
Fall on a plate! I love the combination of flavors. Sweet apple, nuts and spaghetti squash. A beautiful, healthy and delicious meal
SMITH BITES
i spy a beautiful red door underneath that beautiful spaghetti squash!!!! both are absolutely lovely Dara!
Liz
I made spaghetti squash for the first time in ages this week....and I wish I had seen your microwave method for cooking earlier! Boy, I'm glad I came out with all my fingers still attached 😉 What a lovely side dish...it would be fabulous with a pork roast...yum!
Courtney
I've always wanted to give spaghetti squash a try - thanks for giving me a reason! 🙂
Kulsum at JourneyKitchen
I have head so much about spaghetti squash but yet to try it! This certainly makes do it now!
naomi
What a great fall dessert. And I feel kinda dumb, but I never knew you could microwave spaghetti squash! Yay, to a new shortcut. 🙂
Lauren@LittleYellowKitchen
I've missed spaghetti squash! Ah, isn't Fall wonderful? 🙂 That recipe looks fantastic!
foodie @ tasting spot
i love your pictures and would like to invite you to share them on tastingspot.com
Jen at The Three Little Piglets
I've only ever had it warm smothered in tomato sauce as you say - I never thought to eat it any other way! Hmm, sounds delicious though.
Deborah
This sounds amazing! I love that it's a change up from the normal spaghetti squash and tomato sauce. (and I'm loving the red door. What a great find!!)
Lora @cakeduchess
You've inspired me with this gorgeous and light squash recipe. I want to make it this week one day for a different and delicious lunch. Thank you for sharing this fabulous idea. xx
Katrina
What a great way to use spaghetti squash! Love this idea!
Shirley @ gfe
Gorgeous dish, Dara! I've never wanted spaghetti squash before, but I do now. 🙂 Love the cardboard tip, too!
Shirley
Kimby
Hi, Dara! Beautiful photos, great recipe, and inventive variations, too -- thanks!
Melody♪♫
I think I'm experiencing a slight case of red-door envy...
Your photos look every bit as awesome as this recipe must taste!
carolinaheartstrings
Boy does that look fantastic. I never know what to do with this squash. This is the next must try recipe. We are excited to be celebrating our first anniversary today and our first give away. Come over and check it out.
Katherine Martinelli
Such a delightful recipe! So lucky that you were able to salvage the spaghetti squash. And the red door looks fab 🙂
KalynsKitchen
I love the sound of this!!
Belinda @zomppa
What a great and gorgeous dish!! Love it.
And yes: cow tipping is for real.