4.6 from 21 votes
Spaghetti Squash Salad with Pesto
This pesto spaghetti squash salad is loaded with flavor, but so easy to toss together with just five simple ingredients. It's great served warm or cold.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
Calories:
353 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 spaghetti squash approx. 5 cups once roasted
- 1 cup pesto sauce homemade or store-bought, prepared
- 1 cup sun-dried tomatoes chopped
- ¼ cup parsley chopped, fresh
- salt to taste, sea salt
- black pepper to taste, sea salt
- crushed red pepper optional toppings
- pine nuts optional toppings
Instructions
- Roast spaghetti squash using the ring method. Be sure to season the squash liberally with salt and pepper when roasting.
- Place roasted spaghetti squash strands in a large bowl and add the pesto, sun-dried tomatoes and parsley. Toss well and season with salt and pepper.
- Serve warm or chilled and top with crushed red pepper and pine nuts, if using.
- Leftovers will last 3-5 days in the fridge.
Cup of Yum
Nutrition Information
Serving
1/4 of recipe
Calories
353kcal
(18%)
Carbohydrates
25g
(8%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Cholesterol
10mg
(3%)
Sodium
370mg
(15%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 353
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 353kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 370mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.