Real Recipes From Real Home Cooks ®

spaghetti squash summer salad

Recipe by
Mary Gelfond
Haymarket, VA

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.

yield 3 -4 as main dish, 4-6 as side dish
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For spaghetti squash summer salad

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

How To Make spaghetti squash summer salad

  • 1
    Cover spaghetti squash with water. Place lid on pot. Boil spaghetti squash until tender
  • 2
    In the meantime, seed and dice cucumber and pepper
  • 3
    Cut chocolate mint leaves from stems. Cut leaves into small pieces
  • 4
    When 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.
  • 5
    Add the diced cucumber, and diced pepper(s). Stir thoroughly.
  • 6
    Add salad dressing. Stir into the spaghetti squash mixture.
  • 7
    Stir in the cut mint leaves.
  • 8
    Chill salad, stir completely and serve.