Name: California Spaghetti Squash Salad
Prep time: 35 min
Total time: 35 min
Yield: 8 Servings
Cuisine: American

From the Cook

1/4

Warning0 allergens identified

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In a large bowl add prepared spaghetti squash, tomatoes, broccoli, cucumber, bell peppers, onion and olives.

In a separate bowl, whisk together Italian salad dressing, parmesan cheese, sesame seeds, House Seasoning Blend, paprika and celery seed.

Pour over salad and toss until coated.

Cover and chill for at least 20 minutes to overnight.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Perfectly Tender Squash Strands 🎯
Roast spaghetti squash cut-side down at 400°F for 35-40 minutes until flesh shreds easily with a fork—this ensures tender, al dente-like strands rather than mushy texture.
Drain and Cool Before Tossing 💧
After shredding, spread the warm squash strands on paper towels for 10 minutes to remove excess moisture, preventing a watery salad that dilutes the dressing flavor.
Toast Sesame Seeds for Depth 🔆
Briefly toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant to unlock their nutty flavor and maximize textural contrast in the salad.
Cut Vegetables Uniformly for Balance ✂️
Dice all vegetables to similar small sizes so each bite contains a balanced proportion of squash, veggies, and dressing rather than large chunks dominating certain forkfuls.
Chill Before Serving for Optimal Flavor 🧊
Refrigerate the assembled salad for at least 2 hours before serving, allowing the Italian dressing to fully infuse all ingredients and flavors to develop and meld together beautifully.