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!
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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 😆.
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
- 1 Baking Sheet (with aluminum) - for roasting spaghetti squash
- 1 Small Saucepan - for the dressing
- 1 Immersion or Stand Blender - for the dressing
For the Spaghetti Squash Salad:
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
- 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!
- 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.
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