Spaghetti Squash Salad with Lemon-Parmesan Dressing

Eleanor Craig

This refreshing Spaghetti Squash Salad with Lemon-Parmesan Dressing is a light yet satisfying dish, perfect for warm days or as a complement to a hearty meal. Featuring tender strands of spaghetti squash tossed with a zesty lemon-parmesan dressing, this dish combines bright citrus flavors with the nutty depth of parmesan. A modern take on classic Italian flavors, it's a versatile salad that pairs beautifully with grilled meats or can be enjoyed on its own.

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Prep Time 15

Cook Time 40

Total Time 55

Course Salad

Cuisine Italian

Servings bowls

Calories 295 kcal

Equipment

Chef's Knife
Cutting board
Baking sheet
Parchment paper
Fork
Mixing bowl
Whisk
Small saucepan

Ingredients

For the Salad

1 medium spaghetti squash about 2 ½ to 3 lbs
2 tbsp olive oil extra virgin
1 tsp sea salt
½ tsp black pepper freshly ground
½ cup cherry tomatoes halved
¼ cup fresh basil chopped
¼ cup parmesan cheese shredded

For the Lemon-Parmesan Dressing

3 tbsp olive oil
1 tbsp lemon juice freshly squeezed
1 tsp lemon zest
½ tsp Dijon mustard
1 tsp honey
1 clove garlic minced
¼ tsp black pepper
¼ cup parmesan cheese grated

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet.
Roast for 40 minutes, or until the flesh is tender and can be easily shredded with a fork.
Let cool for 5 minutes, then use a fork to scrape the flesh into thin strands. Transfer to a mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, minced garlic, and black pepper to make the dressing.
Pour the dressing over the spaghetti squash, toss gently to combine.
Add cherry tomatoes, fresh basil, and shredded parmesan cheese. Mix well.
Serve immediately or let sit for 10 minutes to allow flavors to meld. Garnish with extra parmesan and basil before serving.

Notes

For extra texture, try adding toasted pine nuts or slivered almonds.
To make it vegan, swap parmesan for nutritional yeast and use maple syrup instead of honey.

Nutrition

Calories: 295kcalCarbohydrates: 21gProtein: 6gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 11mgSodium: 851mgPotassium: 344mgFiber: 4gSugar: 9gVitamin A: 571IUVitamin C: 12mgCalcium: 176mgIron: 1mg

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