Pesto Spaghetti Squash Salad
This pesto spaghetti squash salad combines tender roasted spaghetti squash, flavorful pesto, and chewy sun-dried tomatoes for an easy, healthy salad. Perfect for quick meals or nutritious side dishes!
Ingredients
- 1 spaghetti squash (approximately 5 cups cooked strands)
- 1 cup pesto (homemade or store-bought)
- 1 cup sun-dried tomatoes, chopped
- 1/4 cup fresh parsley, chopped
- Sea salt and pepper, to taste
- Optional toppings: crushed red pepper, pine nuts
Instructions
- Preheat your oven to 400°F. Carefully cut the spaghetti squash into rings, then scoop out the seeds. Drizzle the rings with olive oil and season with salt and pepper.
- Arrange the rings on a baking sheet lined with parchment paper. Roast for about 35 minutes, or until the strands easily pull away with a fork and are tender yet firm.
- Once cool enough to handle, use a fork to gently pull the spaghetti-like strands from the outer skin. Transfer the strands to a large mixing bowl.
- Toss the roasted squash strands with 1 cup of pesto, ensuring every piece is well-coated.
- Fold in the chopped sun-dried tomatoes and parsley. Adjust seasoning with additional salt and pepper to taste.
- Enjoy the salad warm or chill it in the refrigerator for a refreshing, cold option. Sprinkle with optional crushed red pepper flakes and pine nuts before serving, if desired.
Notes
Optional: Make your own dairy-free pesto to keep the recipe vegan or use nutritional yeast instead of Parmesan. It's great for meal prep and lasts in the fridge for up to 5 days.