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Spaghetti squash, apples, pecans and green onions in a light gray stone bowl.
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5 from 1 vote

Spaghetti Squash Salad with Apple & Toasted Pecans

This easy Spaghetti Squash Salad with apples, toasted pecans & apple cider vinaigrette is the perfect fall side dish for Thanksgiving or weeknight dinners! 140 calories and 2 Weight Watchers SP
Prep Time10 mins
Cook Time10 mins
Resting Time10 mins
Total Time30 mins
Course: Salads
Cuisine: American
Keyword: Plant Based, Spaghetti Squash Salad, Vegan, Vegetarian
Servings: 7 Servings
Calories: 139.6kcal
Author: Dara Michalski | Cookin' Canuck


  • 1 (3 lb.) spaghetti squash
  • 2 medium Gala apples cut into 1/2-inch cubes
  • 1/2 cup roughly chopped pecans toasted in a dry skillet
  • 2 green onions white & green parts, thinly sliced

The dressing:

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoon apple cider vinegar
  • 1 teaspoon agave nectar
  • 1/4 teaspoon kosher salt


  • 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.


Weight Watchers Points: 2 (Blue - Freestyle SP) / 2 (Green) / 2 (Purple)