Spaghetti Squash Cold Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 83.6
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 268.8 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.6 g

View full nutritional breakdown of Spaghetti Squash Cold Salad calories by ingredient
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Makes a Great Lunch Makes a Great Lunch
Number of Servings: 4


    4 Cups Cooked Spaghetti Squash (one large squash)

    6 Sliced Jumbo Black Olives (add more to taste)

    1/2 Cup Chopped Sweet Red Pepper

    1/2 Cup Chopped Green Pepper

    3 Tbsp Chopped Fresh Chives

    4 Tbsp Low-Fat French Dressing (any low cal tomato based dressing i.e. Western, Catalina, etc.)


Cut large spaghetti squash in half length wise.
Clean out seeds.
Turn face down on baking sheet and pierce skin with fork several times.
Bake at 350° for approx. 50 minutes.

While squash is baking, chop peppers and chives and slice olives.

When squash is cooled, remove from shell and mix everything together. Salt and pepper to taste.

Makes four 1 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PEGLAP.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    May try this without the olives. Hint - put the squash in microwave a few minutes to make cutting easier. - 3/8/08

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    We love spaghetti squash. We grow it in our garden. - 3/26/07

    Was this review helpful?   yes  No
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