Low-Carb Spaghetti Squash Salad with Bok Choy


This low-calorie, low-carb, vegan salad is made with spaghetti squash, bok choy, and an Asian-inspired soy sauce dressing. Either serve salad at room temperature or chill in the fridge for later use.

Prep Time:
10 mins
Cook Time:
1 hrs 4 mins
Total Time:
1 hrs 14 mins
4 servings


  • 1 (3 pound) spaghetti squash

  • 1 tablespoon vegetable oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 bok choy, white stems diced and leaves cut into strips

  • salt

  • 1 tablespoon soy sauce

  • 2 teaspoons sesame oil

  • 2 teaspoons red wine vinegar

  • 1 pinch white sugar


  1. Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.

  2. Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.

  3. Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.

  4. Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.

  5. Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

Nutrition Facts (per serving)

187 Calories
8g Fat
30g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 187
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 7%
Sodium 327mg 14%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 3g
Vitamin C 14mg 68%
Calcium 101mg 8%
Iron 1mg 8%
Potassium 494mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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