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Spaghetti Squash Salad with Apple & Toasted Pecans


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Spaghetti Squash Salad with Apple & Toasted Pecans

https://www.cookincanuck.com/spaghetti-squash-with-apples-toasted-pecans-recipe/

This easy Spaghetti Squash Salad with apples, toasted pecans & apple cider vinaigrette is the perfect fall side dish for Thanksgiving or weeknight dinners!
Spaghetti squash, apples, pecans and green onions in a light gray stone bowl.

Spaghetti squash, apples, pecans and green onions in a light gray stone bowl.

This spaghetti squash salad is a side dish worthy of a holiday meal. But it’s also easy enough to include in your regular meal plan rotation.

If you’re a spaghetti squash newbie, you’ll be shocked at how easy it is to cook. Plus, it’s versatile enough to be smothered with an easy chicken and tomato sauce, stuffed with pesto and chicken or made into a fall salad. Or try the spaghetti squash recipe that made me fall in love with this vegetable.

If you’re looking for vegan spaghetti squash recipes, look no further. This spaghetti squash salad is toss with chopped apple, toasted pecans and green onion, then finished off with a simple apple cider vinaigrette.

Cheese lover? Sprinkle in some goat cheese or feta.

Apple cider vinaigrette in a glass with a whisk. Apple and pecans in the background.

Apple cider vinaigrette in a glass with a whisk. Apple and pecans in the background.

What you need for this spaghetti squash salad:

These are the main components needed for this recipe (affiliate links included):

  • Spaghetti squash: This recipe calls for a 3-pound squash. If your grocery store only has small squash on hand, use two smaller squashes. Most produce departments have scales available for customer use.
  • Apple: I opted for Gala apples, but any crisp, sweet apples work well.
  • Pecans: Roughly chop raw pecans and toast them in a dry skillet over medium heat. Watch them carefully because they tend to burn as soon as you get distracted.😊
  • Green onion: Thinly slice green onions, and use both the green and white sections.
  • Dressing: The dressing is a simple vinaigrette made of apple cider vinegar, extra virgin olive oil, agave nectar and salt.

Shredded spaghetti squash, chopped apples, pecans and green onions in a glass bowl.

Shredded spaghetti squash, chopped apples, pecans and green onions in a glass bowl.

How to microwave spaghetti squash:

While spaghetti squash can be roasted in the oven like butternut or acorn squash, I like to take the cheater’s route on busy weeknights.

Place the squash in a microwave safe dish and cook on HIGH, turning the squash halfway through. The exact cooking time will depend on the strength of your microwave – in other words, the number of watts the microwave puts out at HIGH power. In my old microwave, it took about 15 minutes to cook a 3-pound spaghetti squash. But with my newer, stronger (1200 W) microwave, it only takes 10 minutes.

Rather than relying solely on time, press the outside of the squash to determine the doneness. When pressed, the skin should be soft enough to depress slightly, but not so soft that it’s collapsing. If overdone, the flesh of the squash becomes mushy.

Once the squash is cool enough, cut it in half, scoop out the seeds, grab a fork and start twisting. The thin strands that give this squash its name should come out easily.

Overhead photo of spaghetti squash salad with chopped apples, pecans and green onions. All in a stone bowl.

Overhead photo of spaghetti squash salad with chopped apples, pecans and green onions. All in a stone bowl.

Spaghetti squash nutrition:

According to the USDA, one cup of spaghetti squash contains 39 calories, 0 grams of fat and 2 grams of fiber. That’s right – only 39 calories in spaghetti squash. That makes it a fantastic option for both side dishes and entrees.

Spaghetti squash is also a good source of antioxidants, which may help to prevent conditions such as diabetes, cancer and heart disease. In particular, it contains vitamin C, manganese and vitamin B6.

Close-up photo of spaghetti squash strands with apple, toasted pecans and green onion in a light gray bowl.

Close-up photo of spaghetti squash strands with apple, toasted pecans and green onion in a light gray bowl.

OTHER HEALTHY SPAGHETTI SQUASH RECIPES:

Chicken Puttanesca with Spaghetti Squash {Cookin’ Canuck}
Spaghetti Squash with Spinach, Feta & Basil White Beans {Cookin’ Canuck}
Low Carb Spaghetti & Meatballs {A Spicy Perspective}
Creamy Vegan Spaghetti Squash Bake {Spoon Fork Bacon}

Spaghetti squash, apples, pecans and green onions in a light gray stone bowl.Spaghetti squash, apples, pecans and green onions in a light gray stone bowl.

Spaghetti Squash Salad with Apple & Toasted Pecans

This easy Spaghetti Squash Salad with apples, toasted pecans & apple cider vinaigrette is the perfect fall side dish for Thanksgiving or weeknight dinners! 140 calories and 2 Weight Watchers SP

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Course: Salads

Cuisine: American

Keyword: Plant Based, Spaghetti Squash Salad, Vegan, Vegetarian

Prep Time: 10 minutes

Cook Time: 10 minutes

Resting Time: 10 minutes

Total Time: 30 minutes

Servings: 7 Servings

Calories: 139.6kcal

Author: Dara Michalski | Cookin’ Canuck

Ingredients

  • 1 (3 lb.) spaghetti squash
  • 2 medium Gala apples cut into 1/2-inch cubes
  • 1/2 cup roughly chopped pecans toasted in a dry skillet
  • 2 green onions white & green parts, thinly sliced

Instructions

  • Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for 10-15 minutes, turning the squash halfway through cooking. The cooking time will depend on the strength of your microwave. When pressed, the skin should be soft enough to depress slightly, but not so soft that it’s collapsing.

  • Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Cover and chill.

  • Add pecans, apples, and green onions, and stir well.

  • Toss with the dressing. Serve.

The dressing:

  • In a small bowl, whisk together olive oil, vinegar, agave nectar and salt.

Notes

Weight Watchers Points: 2 (Blue – Freestyle SP) / 2 (Green) / 2 (Purple)

Nutrition

Serving: 0.75Cups | Calories: 139.6kcal | Carbohydrates: 15.3g | Protein: 1.5g | Fat: 9.4g | Saturated Fat: 1g | Sodium: 56.5mg | Fiber: 3.5g | Sugar: 8.7g


Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

This post was first published on October 10, 2011 and updated on October 9, 2020.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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