19 Best Spaghetti Squash Recipes

Is Spaghetti Squash Healthy?

10 Healthy Spaghetti Squash Recipes

5 Crave-Worthy Spaghetti Salad Recipes

How to Make Spaghetti Squash in a Slow Cooker

How to Pick a Good Spaghetti Squash

9 Low-Carb Spaghetti Squash Recipes That Satisfy

How to Make Pasta Salad

How to Make Spaghetti Squash in an Instant Pot

Can You Freeze Spaghetti Squash?

How to Make Spaghetti Squash in the Microwave

14 Italian Pasta Salad Recipes

Our Best Stuffed Squash Recipes

14 Easy Pasta Salad Ideas

14 Healthy Pasta Salads

How to Make Dill Pickle Pasta Salad

How to Make Roasted Delicata Squash

21 Thanksgiving Squash Recipes

41 of Grandma's Best Squash Recipes

TEST KITCHEN APPROVED

Spaghetti Squash Salad

Name: Spaghetti Squash Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 small spaghetti squash (about 2 pounds); 1 large onion, finely chopped; 1 cup sugar; 1 cup diced celery; 1/2 cup chopped sweet red pepper; 1/2 cup chopped green pepper; 1/2 cup vegetable oil; 1/4 cup vinegar; 1/2 teaspoon salt

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 10 min. + chilling Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Patricia Aurand

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 10, 2022

I've tried other spaghetti squash recipes, but I like this one since it's so crisp, colorful and fun. Plus, it can be a side dish or a relish.—Patricia Aurand, Findlay, Ohio

TEST KITCHEN APPROVED

Spaghetti Squash Salad

3 Reviews Add your review

Yield:8 servings

Prep:10 min

Cook:30 min

Save Saved Saving email print

Ingredients

1 small spaghetti squash (about 2 pounds)
1 large onion, finely chopped
1 cup sugar
1 cup diced celery
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/2 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon salt

Text Ingredients

Shop Recipe

Directions

1
Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator.