This is a roasted spaghetti squash tossed with cherry tomatoes, toasted pine nuts, fresh basil, and a sharp lemon-Parmesan dressing — served cold or at room temperature. It takes about an hour start to finish, most of that hands-off oven time, and the ingredient list is short enough that you likely have most of it already. If you want a filling vegetarian lunch or a side that doesn’t need reheating, this is a practical choice.
Before you start
Two things actually matter here. First, let the squash cool completely before you scrape it — rushing this step releases excess steam and turns the strands wet and limp, which means the dressing slides right off instead of clinging. Give it at least 15 minutes on the pan after it comes out of the oven. Second, toast the pine nuts in a dry skillet over medium heat rather than skipping this step or buying pre-toasted ones; raw pine nuts taste flat and slightly bitter, while two or three minutes in a hot pan brings out a buttery, nutty depth that does real work in the finished salad. Watch them closely — they go from golden to burnt fast.
Keeping and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The squash strands will absorb the dressing as it sits, so the salad gets a little more intense in flavor by day two — that’s not a bad thing. This dish is meant to be eaten cold or at room temperature, so there’s no reheating needed; just pull it from the fridge 10 minutes before serving to take the chill off. Freezing is not recommended — the squash strands turn watery and mushy once thawed, and the fresh tomatoes and basil don’t survive it.
Mistakes to avoid
- Skipping the seed scoop: Leaving seeds and stringy pulp in the cavity makes scraping messy and gets fibrous bits into your salad. Use a large spoon and clear the cavity thoroughly before oiling and roasting.
- Over-roasting the squash: At 400°F, 40 minutes is the target for a medium squash. Go longer and the strands turn soft and watery — they won’t hold up when tossed. Start checking at 35 minutes by pressing the skin; it should give easily but not collapse.
- Using bottled lemon juice: The dressing is simple, so the lemon flavor is front and center. Bottled juice tastes flat and slightly metallic here. Fresh is worth it — skip the garnish of extra Parmesan on top instead, since that’s not worth the extra dish.
- Dressing a warm salad: Adding the dressing while the squash is still warm wilts the basil immediately and makes the tomatoes go soft. Cool the squash fully first, then toss everything together.
- No pine nuts on hand: Swap in roughly chopped walnuts or slivered almonds, both toasted the same way. They give you the crunch and a similar richness without a special trip to the store.
Spaghetti Squash Salad with Lemon-Parmesan Dressing
Equipment
- Baking sheet
- Sharp Knife
- Mixing bowl
- Whisk
- Fork
Ingredients
For the Spaghetti Squash Salad:
- 1 medium spaghetti squash about 3 pounds
- 2 tablespoons olive oil extra virgin
- 1 cup cherry tomatoes halved
- ¼ cup fresh basil chopped
- ¼ cup pine nuts toasted
For the Lemon-Parmesan Dressing:
- ¼ cup lemon juice freshly squeezed
- ½ cup parmesan cheese finely grated
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with 1 tablespoon of olive oil and place cut side down on the prepared baking sheet. Roast for 40 minutes until the flesh is tender and can be easily shredded with a fork. Set aside to cool.
- In a mixing bowl, whisk together lemon juice, remaining olive oil, Parmesan, minced garlic, salt, and pepper until well combined.
- Once the squash is cool, use a fork to gently scrape the flesh into spaghetti-like strands. Add the squash strands, cherry tomatoes, basil, and pine nuts to the bowl with the dressing. Toss to coat evenly.
- Transfer the salad to a serving dish, drizzling any remaining dressing over the top. Serve chilled or at room temperature as desired.
Notes
- For added flavor, consider adding a pinch of red pepper flakes to the dressing for a slight kick.
- Substitute the pine nuts with toasted almonds for a different nutty flavor.
Nutrition
Frequently asked questions
Can I use pre-shredded Parmesan from a bag?
You can, but finely grated Parmesan works much better in this dressing. The coarser shreds from a bag don’t dissolve into the lemon and olive oil — they stay chunky and don’t coat the squash evenly. A microplane or the fine side of a box grater gives you the texture you need.
How do I know when the spaghetti squash is done roasting?
Press the outside of the squash with an oven mitt — it should feel soft and give slightly under pressure. You can also flip one half over and try scraping a small section with a fork; the strands should pull away cleanly without resistance.
Can I make this ahead for a dinner or potluck?
Yes, and it actually holds up well. Assemble the full salad up to 24 hours ahead and refrigerate it covered. The flavors meld as it sits, though you may want to add a small squeeze of fresh lemon juice and a handful of fresh basil right before serving to brighten it back up.
More recipes to try
- Gourmet Avocado Toast with Poached Egg and Mediterranean Flair
- Sweet and Tangy Grape Chicken Salad
- Fresh Vegetable Spring Rolls
- Caramelized Brussels Sprouts with Balsamic Glaze and Crispy Shallots
