Spaghetti Squash Salad with Lemon-Parmesan Dressing is a refreshing and wholesome dish that takes a creative approach to traditional salads. This recipe is deeply inspired by Mediterranean cuisine, known for its focus on fresh, vibrant ingredients and balanced flavors. The combination of roasted spaghetti squash with crisp vegetables, fresh herbs, and a zesty Parmesan-based dressing makes this dish both satisfying and nutritious.
Spaghetti Squash: A Low-Carb Alternative
Spaghetti squash is a fantastic gluten-free and low-carb alternative to pasta, making it an excellent choice for those following a healthy lifestyle. When roasted, its flesh transforms into delicate, noodle-like strands that absorb flavors beautifully. Unlike traditional pasta, which can sometimes feel heavy, spaghetti squash has a light texture that pairs wonderfully with fresh ingredients. This makes it a perfect choice for a salad, offering heartiness without the weightiness of grains.
Historically, spaghetti squash has been cultivated in North America and Asia for centuries, but its rise in popularity as a pasta substitute has made it a favorite among those seeking nutritious, plant-forward meals. Its mild, slightly nutty flavor allows it to take on the essence of whatever dressing or seasoning it’s paired with, making it incredibly versatile in a variety of dishes.
Fresh Mediterranean Influences
The Mediterranean region is known for its dedication to fresh vegetables, aromatic herbs, good-quality olive oil, and tangy cheeses. This recipe stays true to those principles by incorporating cherry tomatoes, cucumbers, and fresh basil, all of which contribute to the dish’s bright and lively taste.
Cherry tomatoes bring a natural sweetness and juiciness to the salad, enhancing the depth of flavors against the more neutral-tasting squash. Meanwhile, cucumbers add a delightful crunch, preventing the dish from becoming too soft in texture. The addition of fresh basil is a simple yet essential touch, providing a slightly peppery, herbaceous note that ties everything together.
The Lemon-Parmesan Dressing: A Tangy, Savory Twist
A well-made dressing can transform a good salad into a truly exceptional one, and this lemon-Parmesan dressing achieves just that. The dressing starts with freshly squeezed lemon juice, which adds acidity and brightness, cutting through the richness of the Parmesan cheese. Garlic introduces a sharp, aromatic depth, while honey balances the tartness with a hint of natural sweetness.
Parmesan cheese, a staple in Mediterranean and Italian cooking, contributes a salty, nutty complexity that elevates the dressing. When combined with high-quality extra virgin olive oil, this mix results in a well-rounded, creamy dressing that coats the salad ingredients beautifully, enhancing their natural flavors.
Serving and Customization
This Spaghetti Squash Salad with Lemon-Parmesan Dressing is best enjoyed fresh but can sit for a short time to allow the flavors to meld. If desired, additional ingredients like toasted pine nuts, avocado slices, or grilled chicken can be added to customize the dish to different dietary preferences or hunger levels.
Perfect for lunch or a light dinner, this salad is a celebration of wholesome ingredients brought together in an elegant and flavorful way. By combining the best of seasonal vegetables with a bold, tangy dressing, this dish successfully bridges the gap between comfort food and healthy eating, making it a must-try for any occasion.
Spaghetti Squash Salad with Lemon-Parmesan Dressing
Equipment
- 1 Large baking sheet
- 1 Sharp knife
- 1 Fork
- 1 Large mixing bowl
- 1 Whisk
- 1 Microplane or fine grater
Ingredients
Salad Ingredients
- 1 medium Spaghetti squash about 2 pounds
- 2 tablespoons Extra virgin olive oil divided
- 1 cup Cherry tomatoes halved
- 1 cup Cucumber thinly sliced
- ¼ cup Fresh basil leaves torn into pieces
Lemon-Parmesan Dressing Ingredients
- ¼ cup Freshly squeezed lemon juice
- ½ cup Grated Parmesan cheese
- 1 clove Garlic minced
- 1 teaspoon Honey
- 1 pinch salt to taste
- 1 pinch black pepper freshly ground
Instructions
- Place the squash cut-side down on a large baking sheet and roast in the preheated oven for 40-45 minutes, or until the flesh is tender and easily pulled apart with a fork.
- While the squash roasts, prepare the lemon-Parmesan dressing. In a large mixing bowl, combine the lemon juice, grated Parmesan, minced garlic, honey, and a pinch of salt and pepper. Whisk together until well mixed.
- Once squash is cool to the touch, use a fork to pull the strands from the skin and add them to the bowl with the dressing. Add the halved cherry tomatoes, sliced cucumber, and torn basil leaves. Toss everything together gently to combine.
- Serve the salad immediately, or let it sit at room temperature for about 10 minutes to allow the flavors to meld. Optional: drizzle with additional olive oil before serving.