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Sicilian Spaghetti Squash Salad


"I made this recipe up for my boyfriend one night and he hasn't stopped asking for it since! Healthy has never tasted so good. Best served cold."
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1 h 10 m servings 380 cals
Original recipe yields 6 servings (6 cups)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice spaghetti squash lengthwise and scoop out seeds. Place cut-side down in a baking dish; add 1/2 inch water.
  3. Bake in the preheated oven until fork tender, about 35 minutes. Cool squash until easily handled.
  4. Shred spaghetti squash from rind using a fork; cool to room temperature.
  5. Combine feta cheese, red bell peppers, sun-dried tomatoes, Kalamata olives, basil, parsley, white onion, and jalapeno pepper together in a large bowl. Stir in Greek salad dressing, balsamic vinegar, white wine vinegar, olive oil, thyme, garlic, ground black pepper, and salt. Add spaghetti squash; toss to combine.


  • Cook's Notes:
  • Many of the things in this recipe are optional, so feel free to swap ingredients in and out.
  • Include the seeds and ribs of the jalapeno if you want to make this dish spicier.

Nutrition Facts

Per Serving: 380 calories; 28 g fat; 23 g carbohydrates; 12.1 g protein; 56 mg cholesterol; 1693 mg sodium. Full nutrition

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Read all reviews 3
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Couldn't open the bottle of roasted red peppers so replaced them with one fresh red bell pepper, chopped. Came home from the pot luck with an empty dish.

I made like the recipe. I really enjoyed. I will make it again.

This was so delicious, I wanted to eat it all myself! I left out the olives because I don't like them, but put in five diced pepperoncinis. Healthy and delicious--can't beat that.