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Spaghetti Squash Salad

How about using leftover, cooked Spaghetti Squash in a salad rather than a cooked dish? Because of its nice shredded texture, it works well in coleslaw recipes. Use it in your favorite coleslaw recipe or try this.


2 cups cooked spaghetti squash, strands teased apart

2 large handfuls arugula, cleaned and finely chopped

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1/4 cup toasted pecans, chopped

1/4 cup dried fruit, rehydrated for 15 minutes in warm water, or use pomegranate seeds if available

1/4 crumbled blue cheese or goat cheese

Salt and pepper, to taste


Gently toss squash and arugula with oil, vinegar and a bit of salt and pepper. Top individual servings with a sprinkling of nuts, fruit and cheese.

Submitted by Sara Jones, Tucson CSA