Monday 29 August 2011

Primal spaghetti squash "salad" with feta and cranberries

This recipe is an unabashed attempt to duplicate a spaghetti squash side that I had at a little café the other day.

I was starving, which usually doesn't bode well for a primal forager in my 'hood. The best I can usually do is sashimi, which is great, but expensive. Happily, I came across this dish and jumped at it as it seemed amazingly primal. It looked gorgeous and tasted even more delicious than looked.

I'm pretty happy with my version of it. I'd be happy to take it to or serve it at a dinner party. Its lime-vinegar dressing makes it refreshing on a hot summer night.

This made a lot of salad, but it was so good, Marcus and I ate it in 2 meals. Feel free to scale as you wish.


  • 2 medium sized spaghetti squash
  • 1/4 cup cold pressed olive oil 
  • 1/8 cup apple cider vinegar
  • 150 grams goat feta cheese, crumbled
  • 1/3 cup unsweetened, dried cranberries
  • 1/2 red onion, finely diced
  • 1/4 cup toasted pumpkin seeds
  • juice of 1/2 - 1 lime
  • sea salt and fresh ground pepper to taste

Wash the squashes, pierce in several spots with a knife, and cook both in the microwave on High for 10-15 minutes. Turn once or twice while cooking as they tend to get soft at the spot they sit on. Cooking time will vary depending on the size of the squash and the power of your microwave. For 2 squashes, I'd recommend checking at 10 minutes; in about 7 minutes for one. The squash should be soft when you press it. It can be overcooked and then you will have mush instead of strings so err on the side of caution. It will continue to cook a little more once you take it out of the microwave. If its still undercooked you can microwave it again once out of its shell.

Once you are happy that it is cooked, let the squash cool a little, then cut in half and scoop out and discard the seeds. With a fork, and gently scrape out the strands. Allow to cool to room temperature.

Put squash in a large, non reactive (glass) bowl. Add the rest of the ingredients and toss gently until thoroughly mixed. Taste and adjust ingredients and seasonings to your own preference.

We had it with whole barbequed salmon but I think it would also be great with some seasoned, grilled chicken breast.

Got a favourite spaghetti squash recipe? Please share!


  1. OOOOH this sounds so good! I wish I had a magic wand to "appear" some right now!

  2. That sounds great! I think I will have to try this! Dita

  3. I made this yesterday, and Teresa's warning about over cooking the squash is important....I steamed mine and left it a bit too long so it was a bit mushy. But, even mushy it was delicious. I used sunflower seeds instead of pumpkin and used UDO's 3-6-9 oil blend instead of olive oil. It will become a favourite for sure. Thanks!

  4. Thanks for this Teresa. a great way to make squash taste really good and get picky husband and teen to eat it. I made it tonight and will make it again as I have a good crop of them in my garden. I threw an avocado in for good measure. Very nice with BBQ pork tenderloin...

  5. Christine, that sounds delicious! Avocado would make the perfect accompaniment!
    Thanks for sharing!