This Spaghetti Squash Salad recipe is the easy, healthy Thai comfort food you need! Featuring silky strands of squash, crisp veggies, crunchy nuts and fresh herbs tossed with a smooth coconut dressing, this Thai salad with spaghetti squash is the ideal mix of sweet, savory, spicy, and sour flavors. Enjoy warm or cold; as side dish or serve with chicken, salmon, shrimp, or tofu for a more hearty family dinner.
Featured comment: This is the one of the best recipes I’ve ever made! It is an incredible flavor blast made with healthy ingredients (I cut sugar in less than half). Fantastic recipe! Thanks for sharing.” – Beccy
Update: This post was originally published in January 2018. I made edits to the content below to include more information about making this spaghetti squash salad recipe at home. Plus, there’s now a recipe video showing you *just* how easy this Thai spaghetti is to make at home!
Hi there, friends! I hope you are hungry, because we are treating our taste buds to ALL the flavor. This recipe for spaghetti squash salad is the ideal balance of sweet, sour, savory, spicy and salty. And it’s the perfect healthy Thai comfort food you need this winter!
About this Thai spaghetti squash salad
This roast spaghetti squash salad features savory, silky strands of spaghetti squash mixed with pungent red onions, herbaceous cilantro, fresh scallions, cooling mint, spicy serrano peppers, and crunchy cashews. Generously drizzled with a luscious, smooth, umami-rich, slightly-sweet coconut dressing, this Thai spaghetti features the perfect balance of flavors – spicy, savory and sweet. This spaghetti salad is healthy and light, yet filling and satisfying. Plus, it’s rocking a delicious harmony of flavor!
This salad made of spaghetti squash is my current obsession. It feels slightly decadent (because, hello it looks like yellow pasta), but it eats light. And, in fact, it is healthy since there’s plenty of antioxidants, dietary fiber, healthy fatty acids, vitamin C, and more – galore!
Basically, this Thai spaghetti is for those who love fresh flavors and pasta – MINUS the bloat and carbs.
FAQs: Cold spaghetti squash salad
How to easily cut spaghetti squash?
If you have a really hard time cutting spaghetti squash in half, there is a trick to make it easier! Simply cut a few small slits in the squash flesh, along the same exact path you plan to slice it (lengthwise), and then microwave the squash whole for 5-6 minutes.
Allow the squash to cool and then proceed to cut it in half along the line you already outlined.
How to roast a spaghetti squash whole?
Or, you can always skip cutting the squash in half all together and roast the squash whole. You will need to prick the squash all over with a small sharp pairing knife first, then transfer the squash to a rimmed baking sheet and roast for about 1 hour 20 minutes, or until the squash is tender when pierced with a knife.
Just a note about this method, you won’t get the same caramelized flavor on the spaghetti squash strands as you will if you roast halved spaghetti squash!
Tips for the best Thai spaghetti
- Salad additions: This recipe for cold spaghetti squash salad is incredibly flexible. Please feel free to customize this dish and add the salad fix-ins YOU love. Fresh tomatoes, bell peppers, black olives, artichoke hearts, and spinach all pair great with this winter squash.
- Cilantro substitution: If you don’t like cilantro, you can substitute fresh Thai basil for the most comparable flavor. If you can’t get your hands on Thai basil, feel free to use fresh parsley, however it will change the flavor profile of this dish.
- Spaghetti Salad Dressing: I use full fat coconut milk in this dressing because it lends the most luxurious mouth feel. However, you can substitute low-fat coconut milk – just note that the dressing will be thinner in texture.
- You can make the dressing up to 3 days in advance. Store, covered, in the refrigerator and shake well before using!
- Leftovers: This Thai Spaghetti Squash recipe stores great! Allow leftovers to cool to room temperature before transferring to an airtight storage container. Store in the refrigerator for up to 3 days.
What to serve with spaghetti squash salad?
While this recipe for spaghetti squash salad is hearty and filling enough to be eaten as a meal, you can top it with cooked chicken, turkey, salmon or shrimp to make it more substantial!
Or, if you are looking to serve this squash salad as a side, you prepare any protein seasoned however you would like as the main dish.
If you are looking for side options, this cold spaghetti salad would be delicious paired with cucumber salad, pot stickers, spring rolls, egg drop soup, or fried cabbage to name a few! Essentially, you can pair this spicy squash salad with any type of Thai or Asian appetizer, starter, or side you love.
Easy to make, healthy for you, AND downright delish, this hot or cold Spaghetti Squash Salad is like a fake pasta party for your taste buds!
Until next week, friends, cheers – to healthy vibes and thinner thighs 😆.
Cheyanne
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More winter squash recipes!
- Pesto Spaghetti Squash Casserole
- Piccata Chicken with Spaghetti Squash
- Curried Chicken and Spaghetti Squash
- Stuffed Acorn Squash
- Pasta with Butternut Squash
The best Spicy Thai Spaghetti Squash Salad recipe plus step-by-step video👇
Spaghetti Squash Salad
Equipment
- 1 Baking Sheet (with aluminum) - for roasting spaghetti squash
- 1 Small Saucepan - for the dressing
- 1 Immersion or Stand Blender - for the dressing
Ingredients
For the Spaghetti Squash Salad:
- 1 medium Spaghetti Squash – halved lengthwise and seeded (about 3 pounds)
- ½ Cup Cilantro Leaves
- ¼ Cup Mint
- 1 Serrano Pepper – thinly sliced
- ½ medium Red Onion – thinly sliced
- 4 medium Green Onions – sliced
- ¾ Cup Cashews ,or 1/3 cup roasted pumpkin seeds
- 1 Lime – cut into wedges
For the Coconut Vinaigrette Dressing:
- 1 TBS Vegetable Oil plus more for squash
- 3 Cloves Garlic – minced
- 1 Small Serrano Pepper – seeded and minced (can substitute 1 tsp Crushed Red Pepper Flakes)
- 2 tsp Fresh Ginger – peeled and grated (about one ½’’ piece)
- 3 TBS Fish Sauce
- 2 TBS Light Brown Sugar
- 1 tsp Rice Vinegar
- ½ Cup Coconut Milk
- 3 TBS Lime Juice
- Optional Garnishes: Micro Greens, Sliced Scallions, Cilantro, Lime Wedges
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Spray with nonstick cooking spray.
- Roast the squash: Drizzle the insides of each half of squash with olive oil and generously season with salt and pepper. Place the squash, cut-side down, onto the prepared baking sheet. Transfer to the oven and roast for 45 minutes – 1 hour, or until the squash is easily pierced with a fork and cooked through. Set aside until cool enough to handle. Once cooled, use a fork to scrape strands from the skin of squash and transfer to a large mixing bowl.
- Meanwhile, make the dressing: In a small saucepan, heat the vegetable oil over medium heat. Add the garlic, pepper and ginger, and season with salt. Cook for 1 minute or until fragrant. Add in the fish sauce, sugar and vinegar. Cook, stirring often, until caramelized, about 3-4 minutes. Remove from heat and stir in the coconut milk and lime juice. Use an immersion blender to puree, or transfer to a food processor (or blender) and puree until smooth. Taste and adjust for seasoning with salt. Set aside.
- Assemble the salad: To the mixing bowl with the squash, add the cilantro, mint, jalapenos and both types of onion. Add half the dressing and toss to thoroughly combine.
- Garnish and serve: Transfer the spaghetti squash salad to individual bowls or a large serving platter. Garnish with cashews and drizzle with fresh squeezed lime juice. Serve warm or cold with remaining dressing on the side. Enjoy!
Video
Notes
- Cilantro substitution: If you don't like cilantro, you can substitute fresh Thai basil for the most comparable flavor. If you can't get your hands on Thai basil, feel free to use fresh parsley, however it will change the flavor profile of this dish.
- Coconut Milk: I used full fat coconut milk in the recipe below because it lends the most luxurious mouth feel. You can substitute low fat coconut milk, but the dressing will have a thinner texture.
- Vinaigrette: The dressing can be made up to 3 days in advance and stored, covered, in the refrigerator. Shake well before using!
- Make Ahead / Storage: This Spaghetti Squash Salad will keep up to 3 days stored in an airtight container in the refrigerator. However, WAIT to add the fresh herbs, cashews and dressing until just before serving.
Nutrition
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This is SOOOOO good! And easy too. I served with sliced chicken breast and it was very filling and satisfying. It’s one of my go-tos now. Don’t pass this up if you’re considering it – it’s delicious!
This is the one of the best recipes I’ve ever made! It is an incredible flavor blast made with healthy ingredients (I cut sugar in less than half). Fantastic recipe! Thanks for sharing 🙂
Hi Beccy,
I’m so thrilled to hear you enjoyed the recipe so much! And, I love hearing that you were able to customize it suit to your needs by cutting the sugar! Thank you so much for coming back and letting me know how everything went over! Cheers! 🙂
I made this recipe and it was delicious!! I used cilantro, jalapenos, and cashews in the salad and served it with tuna steaks – will definitely be making this again!
This was absolutely delicious as written. I used the thai basil and cashews. Even my kids enjoyed it. I also used 1/2 t red pepper flakes instead of the serrano pepper, and that was hot enough.
This looks delicious! Great way to add some flavor and kick to that dish with those spices! Great recipe!
I remember this one from the first time around Chey! Love the spicy Thai flavors! I’m working on adding more healthier dishes to our menu for 2019, so this one will certainly be added to the list! Happy Monday!
So glad you re-posted this because somehow I missed it last year–and it sounds delicious! I love all the spice! Have a great week, Chey!
Oh goodness! It’s been too long since I’ve had spaghetti squash… but with its neutral flavor, I can see how it can take on just about any flavor! I’m all heart eyes over that dressing! 😀
GAH – so sorry to hear it was freezing in your neck of the woods – I almost hate to say it was in the 60s and 70s here this past weekend after a week of friggin cold weather! Hoping this warm weather heads over there soon!
On to this deliciousness now, Cheyanne, I don’t think I’ve ever enjoyed spaghetti squash in this delicious way! So loving your addition of a bit of heat and texture to plain ol spaghetti squash!
P.S. so sorry I haven’t stopped by – I’m not sure where your email post updates are going 🙁 hopped by today to make sure you were okay and saw I’ve missed a ton! Wah!
I’m a huge fan of spaghetti squash, but I’ve never tried a spicy Thai version! Looks fantastic Cheyanne!
I love me some spaghetti Squash but I never make it, I know that makes no since but it’s true and I’m a little ashamed of it. I’m loving the Thai flavors in this recipe. I’m going to try to make this next week… wish me luck 🙂
I don’t eat spaghetti squash enough, Cheyanne – this is totally inspiring me to go out and buy one, like right now! I need all the healthy recipes I can get after eating (and drinking) too much over the holiday season. This recipe is perfect! Hope you have a great weekend!
This Thai Spaghetti Squash looks SO GOOD, Chey! It’s such a creative way to use the squash. I think I could drink the dressing too! This winter weather is crazy! I need to just make some of this and stay inside. Stay warm!
I’ve always been hesitant about spaghetti squash, but this beautiful dish has me drooling! So, I suppose I’ll have to give in and give it a go…I’ll let you know how it goes.
Have a wonderful weekend, Lovely! xo
That’s a great tip regarding microwaving the squash with slits in the sides! Normally I halve it prior to microwaving or roasting but I guess that’s so not necessary! I love that this is healthy food that’s packed with flavor to keep things lively. I love Thai flavors and that dressing sounds amazing!
Mmm give me ALL of this yummy spaghetti squash! This sounds like the perfect dish to hunker down with during the cold weather. And I’m LOVING the thai flavors in here. So delicious and so pretty, too. What a perfect combo! Pinned! Hope you have a great weekend!
Exactly what I’m all about these days – food that is light yet satisfying! (Although the pasta I’m preparing for the blog might beg to differ! 😉 ) Keep this happy-looking food coming….these dismal-looking days need it! Cheers! XO
Healthier vibes and thinner thighs! I LOVE that! And boy do I need both!! This looks absolutely yummy Chey. The dressing sounds delicious and I love the idea of adding the rotisserie chicken to make it a hearty meal!
What a great idea! I love it. I love the intensity of Thai flavors, but never thought of pairing it with spaghetti squash. Honestly, I’ve never cooked with spaghetti squash. This recipe motivates me to give it a try. Oh, and I’m all about using full fat coconut milk. The light version just isn’t the same.
What a fabulous dish! I love Thai flavours and love that you’ve used them with spaghetti squash. Perfect for a light and flavourful dinner!
I adore Thai flavour! This is a wonderful low carb meal, Chey. The dressing would be fantastic for some rice noodles.