Spaghetti Squash & Pear Salad

standard September 3, 2014 Leave a response

This lovely salad came about almost by accident. I was planning on Wednesday salads to be lettuce-based. I had a head of sweet butter lettuce in my CSA, loads of veggies to play with. Then I realized I had no idea what to do with the lone spaghetti squash in my box. After rethinking everything, I decided to roast it, put it in a bowl and go with where my inspiration took me. A little taste-testing and tweaking produced this fresh, hearty, yet light bowl of goodness. It is even better 24 hours later after its chilled and the flavors have had time to meld together.

086114Spaghetti Squash & Pear Salad

Serves 1.

Print-Friendly Recipe


  • 1 small spaghetti squash
  • 1 tsp coconut oil
  • 1 T hemp seeds
  • 1/2 asian pear, chopped
  • 1/4 c fresh parsley
  • 1 T almonds, chopped
  • 1/4 jalapeno, finely diced
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1 tsp hemp oil
  • 1 tsp apple cider vinegar
  • Salt and pepper, to taste


  1. Preheat oven to 350 and line a baking sheet with parchment paper. Slice squash in half lengthwise and remove seeds.
  2. Brush each side of the squash flesh with coconut oil and sprinkle with salt and pepper. Place skin side up on the baking sheet and bake for one hour, or until soft.
  3. While squash cooks, combine hemp seeds, pear, parsley, almonds, jalapeno, cumin, and coriander in a medium bowl.
  4. Remove squash from the oven and let cool slightly. Scrape flesh out of skin with a fork, and add to pear mixture. Combine well, adding oil, vinegar, and salt and pepper to taste.
  5. Grab a fork and enjoy!


Per Serving: 387 kcal, 41 g carbs, 22 g fat, 11 g protein, 477 mg sodium, 18 g sugar




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