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Mediterranean spaghetti squash salad plated with fresh mint and red onion slices
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.
    Roasted spaghetti squash halves with golden strands ready to be scraped
  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.
    Mediterranean spaghetti squash salad plated with fresh mint and red onion slices

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