Mediterranean Spaghetti Squash Salad with Feta, Almonds & Mint

Spaghetti squash is one of those ingredients that feels quietly magical. Once roasted, its tender flesh transforms into delicate strands that mimic pasta while staying light, fresh, and naturally gluten-free. In this Mediterranean-inspired salad, those golden strands become the foundation for a vibrant dish layered with feta cheese, chickpeas, olives, almonds, sweet corn, and fresh mint.
I created this salad using flavors I return to again and again. Many of them come directly from my family’s culinary roots in Northern Macedonia, where Mediterranean influences—especially Greek—shape everyday cooking. No summer visit to my relatives was complete without a generous mezze table. Dark olives, sheep’s milk feta, fresh herbs, and olive oil always appeared, simple yet deeply satisfying.
Mint, known as nana in Macedonian kitchens, plays a special role here. Its cooling freshness lifts the sweetness of roasted squash and corn, while lemon juice and olive oil tie everything together with brightness and balance. Almonds add crunch and richness, making the salad hearty enough for lunch yet light enough for warm days.
This is the kind of dish that invites improvisation and patience. You roast the squash slowly, prepare the ingredients calmly, and then bring everything together in one generous bowl. The result feels nourishing and familiar, yet special—perfect for a quiet weekday meal or a shared table with friends.
More than a salad, this dish carries memory and seasonality. It celebrates Mediterranean simplicity, family gatherings, and the pleasure of cooking with care. Take your time with it, use the best organic ingredients you can find, and enjoy every bite.

Mirjana

Mediterranean Spaghetti Squash Salad with Feta, Almonds & Mint

This Mediterranean spaghetti squash salad combines roasted squash with feta, chickpeas, almonds, olives, and fresh mint. Light yet satisfying, it’s perfect for a healthy lunch or a vibrant vegetarian side dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Salad

Cuisine: Mediterranean inspired

Ingredients Method Notes

Ingredients

  

• 1 1 medium spaghetti squash
• 1/2 cup olive oil, plus a little extra for brushing the squash
• 1 cup feta cheese, cubed
• 1 cup frozen sweet corn, thawed
• 1 can (about 15 ounces) garbanzo beans, drained and rinsed
• 1 red onion, thinly sliced

• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup roasted unsalted almonds, coarsely chopped
• 1 red bell pepper, diced
• 3 tbsp fresh lemon juice
• salt and freshly ground black pepper, to taste
• 1/2 cup fresh mint leaves

Method

 

1. Roast the squash: 
Preheat the oven to 400°F (200°C). Slice the spaghetti squash lengthwise and remove the seeds. Brush the cut sides with olive oil, then season with salt and pepper. Place cut-side down on a baking sheet and pierce the skin in several places. Roast for 30–40 minutes, until tender.
   
2. Prepare the ingredients
: While the squash roasts, cube the feta, slice the onion, dice the bell pepper, chop the olives and almonds, and rinse the chickpeas.
   
3. Shred the squash
: Once cool enough to handle, scrape the squash flesh into spaghetti-like strands using a fork. Transfer to a large serving bowl.
   
4. Assemble the salad:
 Add feta, corn, chickpeas, onion, olives, almonds, and bell pepper to the squash.

   Dress and toss:
 Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently until well combined.
   
5. Finish and serve: Sprinkle with fresh mint just before serving. Serve warm or at room temperature.
   

Notes

Cooking Notes
• This salad tastes even better after resting 15–20 minutes.
• Substitute walnuts or pine nuts for almonds if desired.
• Add arugula or baby spinach for extra greens.

Nutrition Information (Approx. per serving)
• Calories: ~390
• Protein: 11 g
• Fat: 28 g
• Carbohydrates: 26 g
• Fiber: 6 g
• Calcium: ~18% DV
• Iron: ~15% DV