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Spaghetti squash is a fantastic substitute for carb-laden regular pastas. My Summer Spaghetti Squash Salad combines your favorite flavors of summer — tomatoes, cucumbers, and fresh basil — with a tangy vinaigrette and a bit of goat cheese. Delicious as a snack or a side dish for whatever’s on the grill.

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Confession: I’ve never really liked pasta salad. I’m not sure why…always been a big fan of pasta! Maybe because it’s cold?

BUT I love this easy Summer Spaghetti Squash Salad! I don’t find the texture of the cold squash as off-putting as cold, regular pasta.

Also, there’s nothing like garden-fresh tomatoes, cucumbers, and basil and combining those simple summer flavors in a low-carb “pasta” salad is a no-brainer.

What’s In This Fresh, Summer Salad?

I like to use simple ingredients as often as possible. So, that’s what you’ll find in this spaghetti squash salad recipe.

Leftover cooked spaghetti squash is perfect for this recipe. However, you can certainly cook one just to make this!

IMPORTANT TIP: drain your cooked spaghetti squash in a colander or fine mesh strainer. Place a heavy bowl or plate on top to help squeeze out as much liquid as possible.

The finished salad will still get a bit watery after it sits for a while but is still delicious. You just want to try and minimize this as much as possible.

If you have access to locally grown produce, choose those over store-bought if possible. This gives the best flavor and nutrition.

A Word On Cheese.

I’ve added a bit of crumbled goat cheese as a garnish. You can also use feta, which is more firm, or parmesan if you prefer.

In addition, it’s perfectly delicious without cheese! If serving to a crowd where dairy allergies or sensitivities may be an issue, serve the cheese on the side for those who’d like some.

How To Fit This Summer Spaghetti Squash Salad Into Your THM Meal Plan This Week.

As written, this is a Light S for a 1 cup serving. For a FP, have 1/2 cup (this will meet your added fat grams for the meal).

Since it’s lighter in fat it’s a perfect side dish for a nice, grilled steak, burger or dark meat chicken.

And, having a richer dessert won’t mean you’re going way overboard on fat. Because cheesecake…right?

No Bake Chocolate Chip Cheesecake with Peanut Butter Crust

Chocolate Covered Cheesecake Bites

Minty Matcha No Bake Cheesecake

Strawberry Mascarpone Tart (ok, not cheesecake but still a rich, delicious dessert)

Or, a Strawberry Freezer Pie (with Chocolate Crust).

I’d still add some more non-starchies to my meal though, because they help fill us up, give us fiber, and are an important part of THM success.

Here’s a sample menu option for a summery THM S meal:

• Sweet Tea Grilled Chicken
• Summer Spaghetti Squash Salad (1 cup)
• Grilled asparagus
• Cold Brew Hibiscus Tea
• Layered Berries and Cream Dessert

To make this THM FP style, omit the cheese and limit portion size to 1/2 cup. Your added fat grams for a FP or THM E meal are in this salad so keep that in mind when putting the rest of your meal together.

For example:

Fuel Pull Meal

• 4 ounces lean baked fish
• Summer Spaghetti Squash Salad (1/2 cup)
• Fresh broccoli, cauliflower, celery and Easy Ranch Dressing for dipping (omit oil to make fat free)
• 1 cup fresh strawberries
• Baobab Water

Or, with a THM E meal…

• Grilled Ranch Chicken
• Spaghetti Squash Salad (1/2 cup)
• Steamed green beans
• Fresh sliced peaches
• Zingy Raspberry Good Girl Moonshine

This spaghetti squash salad recipe gets more flavorful as it sits so don’t be afraid to make it the day before. It should last about a week (just add the cheese before serving).

Have you ever made a pasta salad with spaghetti squash?

PIN IT!