This salad swaps pasta for roasted spaghetti squash strands, then tosses them with cherry tomatoes, fresh basil, crumbled feta, and a drizzle of balsamic vinegar. The whole thing comes together in about an hour, most of which is hands-off oven time. It works as a light lunch on its own or alongside grilled chicken or fish.
Before you start
The one technique that determines whether this salad is good or soggy is how you position the squash in the oven. Place the halves cut side down on the baking sheet โ this traps steam inside the flesh and cooks it through evenly, so the strands pull apart cleanly instead of breaking into mush. Give it the full 35โ40 minutes; pulling it early means the strands will be stiff and hard to separate. Once it comes out, let it cool for at least 10 minutes before you fork it. Rushing this step burns your hands and tears the strands. Scrape lengthwise along the flesh with a fork using long, steady strokes โ short jabs give you clumps, not noodles.
Smart swaps
- Cherry tomatoes: Any small, ripe tomato works โ grape tomatoes or quartered Campari tomatoes are fine. Avoid large beefsteak tomatoes; they release too much water and make the salad wet.
- Feta: A block of feta that you crumble yourself holds its shape better than pre-crumbled, which tends to be dry. For a vegan version, a firm plant-based feta alternative (look for one made from almond or cashew base) works well here.
- Balsamic vinegar: A thick, syrupy balsamic clings to the squash strands better than a thin one. If yours is very thin and sharp, reduce it in a small saucepan over low heat for 3โ4 minutes until it coats a spoon.
- Fresh basil: Tear it just before serving โ cut basil bruises and turns black quickly once it hits the air.
Troubleshooting
- The squash strands are wet and watery: After scraping, spread the strands on a clean kitchen towel or paper towels for 5 minutes. Spaghetti squash holds a lot of moisture, and skipping this step makes the whole salad pool at the bottom of the bowl.
- The salad tastes flat: Salt the squash strands while they are still warm โ they absorb seasoning much better at this stage than after they cool. Taste again just before serving and add a small pinch more salt if needed.
- The feta sinks and disappears: Add the feta last, directly on top, and do not toss it in. It is soft enough that stirring breaks it into tiny pieces that get lost in the strands.
- The tomatoes made everything soggy: If your tomatoes are very juicy, halve them and set them cut side up on a paper towel for a few minutes before adding them. This draws out excess juice without drying out the flesh.
- The squash is still hard after 40 minutes: Oven temperatures vary. Flip the halves cut side up, add 5 more minutes, and test again with a fork โ it should pierce with no resistance.
Leftovers and meal prep
Store the squash strands and the tomato-basil mixture separately in airtight containers in the fridge โ combined, the tomatoes continue to release juice overnight and the strands go soft. The plain roasted squash keeps well for up to 4 days. The tomato and basil mixture is best used within 2 days; basil wilts fast once it is torn. Dress it at the table โ a pre-dressed salad goes limp fast. When you are ready to serve leftovers, bring the squash to room temperature first (cold squash straight from the fridge tastes dense), then assemble and add the balsamic and olive oil fresh. The feta can be stored separately or crumbled on just before eating.
Molise Spaghetti Squash and Tomato Salad
Ingredients
- 1 large spaghetti squash halved lengthwise and seeds removed
- 2 tbsp olive oil plus extra for drizzling
- 1 cup cherry tomatoes halved
- ยผ cup fresh basil leaves torn
- ยผ tsp sea salt
- ยผ tsp ground black pepper freshly ground
- 2 oz feta cheese crumbled
- 1 tbsp balsamic vinegar for drizzling
Instructions
- Preheat your oven to 200ยฐC (400ยฐF). Rub the cut sides of the spaghetti squash with 1 tablespoon of olive oil. Place them cut side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- Remove the squash from the oven and let it cool slightly. Using a fork, gently scrape the spaghetti squash into long, noodle-like strands and transfer to a large mixing bowl.
- In the bowl with the spaghetti squash, add the cherry tomatoes, basil, and the remaining tablespoon of olive oil. Season with sea salt and black pepper, and toss gently to combine.
- Just before serving, sprinkle the crumbled feta over the salad. Drizzle with balsamic vinegar and a little more olive oil if desired.
Notes
Nutrition
FAQ
How do I know when the spaghetti squash is done roasting?
Pierce the skin with a fork โ it should go in with no resistance and the flesh should feel soft all the way through. If there is any firmness, give it 5 more minutes and test again.
Can I make this salad ahead of time for a dinner party?
Yes, but keep the components separate until just before serving. Roast the squash and scrape the strands up to a day ahead, then refrigerate them in a sealed container and assemble the salad fresh when guests arrive.
My squash is huge โ will the cooking time change?
Yes, a very large squash may need up to 50 minutes. Start checking at 40 minutes and go by feel rather than the clock โ the fork test is more reliable than timing alone.
Do I need to salt the squash before roasting?
The recipe seasons after roasting, which works fine. If you want to draw out extra moisture beforehand, you can sprinkle the cut flesh lightly with salt and let it sit for 10 minutes, then pat it dry before oiling and roasting.
Is this salad served warm, at room temperature, or cold?
Room temperature is best โ the flavors are more pronounced and the texture is better than straight from the fridge. If you have stored the squash cold, let it sit out for 15โ20 minutes before assembling.
Can I use dried basil instead of fresh?
Fresh basil is worth getting here because dried basil has a dusty, muted flavor that does not work well in a cold salad. If fresh is unavailable, flat-leaf parsley is a better substitute than dried basil.