Warm Roasted Spaghetti Squash Quinoa Salad

Posted on Feb 17 2014 - 2:10pm by Barry C. Parsons

Warm Roasted Spaghetti Squash Quinoa Salad – such a wholesome, nutritious and delicious vegetarian recipe idea; as a side dish or as a nutritious lunch.

Roasted Squash and Quinoa Salad

Roasted Squash and Quinoa Salad

Roasted squash along with flavor infused quinoa makes a terrific vegetarian side dish or a complete lunch dish.

This salad an invention of Spouse’s that was made to use up some already cooked quinoa in the fridge. She added ginger for warmth and lemon for brightness to the quickly stir-fried peppers and onions and served it over sweet roasted spaghetti squash. This makes a terrific healthy lunch or I’d even serve it as a side dish with lean grilled chicken, pork or fish.

If you enjoy this recipe you might want to try these two other very popular salad suggestions. Mediterranean Quinoa Salad or Lime Salsa Quinoa Salad.

Warm Roasted Spaghetti Squash and Quinoa Salad
Prep time
Cook time
Total time
A wonderfully flavourful vegetarian "spaghetti" salad.
Recipe type: Side Dish
Serves: Serves 4
For the roasted squash
  • 1 large spaghetti squash
  • salt and pepper to season
  • 1 tbsp olive oil
For the quinoa salad
  • ½ cup quinoa
  • 2 cups water (or chicken stock)
  • ½ tsp salt
  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 1 small red onion, diced
  • 1 cup chopped bell peppers
  • 1 tbsp finely grated ginger
  • ½ tsp five spice powder
  • salt and pepper to season
  • zest and juice of one lemon
  1. Preheat oven to 375 degrees F.
  2. Cut the squash in half and remove the seeds and fibers from the center. Season with salt and pepper and brush the inside surfaces with the olive oil.
  3. Place on a baking sheet and roast for about 40 minutes or until fork tender. Use a fork to scrape out the cooked “spaghetti” strings of squash.
To prepare the quinoa salad
  1. Slowly simmer the quinoa in the salted water (or chicken stock for about 20 minutes until fully cooked. Quinoa should be cooked in a similar way as rice. I always turn the heat off for the last 5 minutes, cover and let sit, then fluff with a fork at the end.
  2. Heat the 2 tbsp oil over medium heat and add the garlic and red onion until they begin to soften.
  3. Quickly add the peppers and stir fry for one minute before adding the ginger, five spice powder, lemon zest, lemon juice and salt and pepper.
  4. Stir fry for only a few minutes before serving over the roasted spaghetti squash. T
  5. op with green onions and a drizzle of extra virgin olive oil if you like.


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