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Sicilian Spaghetti Squash Salad

Rated as 4.5 out of 5 Stars

"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
Original recipe yields 6 servings (6 cups)


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  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 23 12.1 56 1693 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.