Go Back
Spaghetti Squash Salad
Print Recipe
4.38 from 8 votes

Greek Style Spaghetti Squash Salad

If you want to make this salad vegan, simply omit the feta cheese and sub in some kalamata olives.
Prep Time15 mins
Total Time15 mins
Course: DIET, LUNCH, salad + dressing
Cuisine: gluten free, low carb + keto, Mediterranean, vegetarian
Calories: 426kcal
Author: Dani Spies


  • 3 cups of COOKED spaghetti squash
  • 1/2 cup cucumber diced
  • 1 cup diced tomatoes
  • 1/4 cup feta cheese crumbled
  • 1/4 cup fresh basil sliced
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. lemon juice
  • 2 garlic cloves crushed
  • 1 tsp. dried oregano
  • Salt and pepper


  • In a large bowl combine spaghetti squash, cucumbers, tomatoes, feta cheese, and fresh basil.
  • In a small separate bowl or spouted cup, combine extra virgin olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk together and then drizzle the dressing over the veggies.
  • Gently toss everything together and serve. Enjoy!
  • To learn more about spaghetti squash check outthis 101 video.



Calories: 426kcal | Carbohydrates: 17g | Protein: 8g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 33mg | Sodium: 446mg | Potassium: 542mg | Fiber: 3g | Sugar: 9g | Vitamin A: 755IU | Vitamin C: 38.9mg | Calcium: 281mg | Iron: 2.8mg