Asian Spaghetti Squash Salad

Total Time
38 min
15 min
18 min
Here's a unique twist on how you can use up a spaghetti squash. The dressing comes together quickly and is made with rice vinegar, ginger, sesame oil, salt, and red pepper flakes for a little bit of heat. Feel free to use more or less red pepper depending on your heat tolerance. Toss the spaghetti squash with some bell peppers, English cucumbers, and serrano chiles (again, be mindful of the heat), then garnish with scallions and cilantro right before serving. The best part is you can let this salad hang in the fridge for a few hours right until you're ready for it, so it's a great make-ahead dish.


Uncooked spaghetti squash

1 large, halved lengthwise and seeded

Unseasoned rice vinegar

2 Tbsp

Minced ginger

1 tsp, fresh peeled

Dark sesame oil

½ tsp, (Asian)

Table salt

½ tsp

Crushed red pepper flakes


Bell pepper

1 item(s), medium, red variety, diced

English cucumber

½ medium, cut into matchstick strips

Serrano chile pepper

1 average, or jalapeno pepper, seeded and minced


2 medium, thinly sliced


¼ cup(s), chopped fresh


  1. Place squash halves, cut side down, in microwavable dish. Cover with wax paper and microwave on High until tender when pierced with knife, 18–20 minutes. Turn squash over and let cool 5 minutes. With fork, scrape squash into large bowl and let cool completely.
  2. Meanwhile, to make dressing, whisk together vinegar, ginger, sesame oil, salt, and red pepper flakes in small bowl.
  3. Add bell pepper, cucumber, and serrano to squash and toss to combine. Add dressing and toss gently to coat.
  4. Serve at room temperature or transfer to airtight container and refrigerate until chilled, at least 2 hours. Sprinkle with scallions and cilantro just before serving.
  5. Per serving: generous 1/2 cup