Spaghetti Squash Summer Salad

Mary Gelfond


This is a great refreshing vegan dish or can be served as a side dish.
I like the Marzetti lemon dressing, though you can try others, or you can make your own lemon dressing. Lemon really sets off the flavor.
I grew my own chocolate mint. You may choose another fresh mint if desired.

☆☆☆☆☆ 0 votes
3-4 as main dish, 4-6 as side dish
30 Min
1 Hr
Stove Top


1 medium
spaghetti squash, prepared
3-4 oz
marzetti basic lemon salad dressing
1 medium
cucumber, diced
1/4 c
assorted sweet bell peppers, diced
1 Tbsp
chocolate mint, cut into small pieces


1Cover spaghetti squash with water. Place lid on pot. Boil spaghetti squash until tender
2In the meantime, seed and dice cucumber and pepper
3Cut chocolate mint leaves from stems. Cut leaves into small pieces
4When spaghetti squash is cooked, cut in half and remove seeds - discard. Take a fork and separate strands by pulling fork tines through the meat of the squash. Discard the squash rind. Place the squash strands into a serving bowl.
5Add the diced cucumber, and diced pepper(s). Stir thoroughly.
6Add salad dressing. Stir into the spaghetti squash mixture.
7Stir in the cut mint leaves.
8Chill salad, stir completely and serve.

About this Recipe

Course/Dish: Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegan, Low Fat, Low Sodium, Low Carb
Other Tag: Healthy