Spaghetti Squash Salad with Roasted Sesame Dressing | Satisfying Vegan Salad

Like most vegetables, we are always conditioned to prepare and eat them a certain way. No doubt you’ve had stuffed spaghetti squash many times, all filled with fun and interesting ingredients.

But let’s make this super cool vegetable into a salad with our method of making extra long strands. You’ll love the effect it has and also how much fun it is to pry the ribbons open with your fingers.

This salad also allows you to try asparagus raw, which is something we don’t normally do.

And we also show you how to make a roasted sesame dressing rather than getting a store-bought bottle.

Paired with shaved asparagus, crunchy cashews, and a deeply savoury roasted sesame dressing, this dish feels both light and filling at the same time.

You’ll also love it because it doesn’t have many ingredients as we want to showcase the spaghetti squash, so it’s easy. It’s also a “wow” salad that’s perfect for entertaining.

What Is Spaghetti Squash?

Much like zucchini, pumpkin and cucumber, spaghetti squash grows on a vine that creeps along the ground, probably why they are always compared to these vegetables.

The spaghetti squash, however, is much cooler with its hard pale-yellow skin and oblong shape. Raw, this vegetable has seeds in the centre much like a pumpkin and also hard flesh.

The magic, however, happens when you cook the spaghetti squash. The once hard flesh not only softens, but its stringy texture becomes strands, just like spaghetti!

Also known as vegetable spaghettis, vegetable marrow, noodle squash and even squaghetti, it truly is one of a kind. For those wanting to reduce their carb intake, the spaghetti squash is quite a popular alternative.

Recipe Overview

Flavour/Texture: Spaghetti squash is by nature bland, soft and rather limp. To enhance that texture, delicate asparagus ribbons are added, and whole roasted cashews give it the crunch it needs.

The roasted sesame dressing is strong in flavour to lift the salad. It is salty, umami, earthy and nutty. Let the spaghetti squash absorb all the dressing to create a really interesting and fun salad.

Ease: The only cooking component is baking the spaghetti squash, which is pretty simple. Prying the strands apart after cooking is incredibly satisfying!

Purchase cashews and sesame seeds that are already roasted, so it cuts out one step. The asparagus just need shaving while the dressing is easy to put together.

Time: The total time is 1 hour to make the salad recipe.

40 minutes of that time is the spaghetti squash baking away in the oven and then another 15 minutes waiting for it to cool down.

While that’s roasting away, you can prepare the other parts of the recipe.

Ingredients for This Spaghetti Squash Salad

Spaghetti squash: We’re on a mission to make a vegan spaghetti squash recipe that you’ll love!

Not stuffed. Not scraped. Just baked into lovely long strands.

1 large spaghetti squash will suffice, but if you’d like to make it a meal, double the servings for 4 people.

Asparagus: As you’re eating this raw, they have to be very fresh.

Be sure that they are bright green, the tips aren’t limp, and the stems aren’t wrinkly.

If you’re able to buy them individually, that would be best. This way, you can inspect them one at a time.

Shaving asparagus is such a great way to prepare a salad. You can also try our Shaved Asparagus and Daikon Salad.

Cashews: Roasted cashews work best. Easy enough to buy a small packet. Enjoy any leftovers as a snack.

Sesame seeds: Sesame seeds are great for making a raw vegan salad dressing.

It is so earthy and nutty and even so much better when it’s roasted.

You can easily purchase them already roasted, but if you can’t, just dry toast them on a fry pan for a few seconds until golden brown.

Rice wine vinegar: Perfect for an Asian salad dressing. It is less acidic and is sweeter in taste.

Sesame oil: An important component of the salad dressing with its aromatic fragrance.

Not too much is required as we don’t want to overpower the recipe.

Soy sauce: Any soy sauce brand will work fine. It gives the dressing recipe some umami flavours and added saltiness.

Brown sugar: As the salad ingredients are all fairly bland, a small dose of brown sugar gives it that extra caramel-like finishes.

Mirin: Adding some Japanese rice wine to enhance the flavours.

Variations and Substitutions

Spaghetti squash substitute: Spaghetti squash sure is one-of-a-kind vegetables, but you can certainly make “spaghetti” out of zucchini, carrots, butternut squash, beetroot, cucumber or kohlrabi.

You can choose to eat it raw or give it a quick blanch to soften the crunchier vegetables.

Asparagus substitute: Much like using a spiraliser to make noodles out of vegetables, the same applies to making ribbons out of vegetables.

You can try parsnip, carrot, fennel and turnip as possible substitutes for asparagus.

Store-bought dressing: The famous Kewpie roasted sesame dressing would be perfect for this salad if you don’t want to make your own. The Kewpie version, however, is creamy, while this homemade salad dressing is not.

Gluten free version: You can replace soy sauce with tamari for a gluten free recipe.

Mirin substitute: If you don’t have mirin, you can use sake or omit it altogether.

Add ginger: If you’d like to give an extra oomph, grate 1 tsp of fresh ginger and add to the salad dressing.

Unroasted sesame seeds and cashews: If you only have unroasted sesame seeds, give them a quick toss on a dry fry pan until golden brown. The same applies to the cashews.

Instructions for This Spaghetti Squash Salad

How to Make the Salad

Preheat the oven to 200°C or 400°F.

Cut the spaghetti squash crossways about 2cm wide.

With 1 tbsp of olive oil, coat the spaghetti squash all around. Use the remaining olive oil to baste the sheet pan lightly.

Place it in the oven for 20 minutes, then turn over the spaghetti squash and roast for another 20 minutes.

Remove and set aside to cool for 15 minutes.

Then gently remove the outer skin and, using your fingers, pry the strands apart.

How to Shave Asparagus

Snap off the woody ends of the asparagus.

Lay flat on a chopping board, and with a wide peeler, shave the asparagus from the stem to the spear.

Continue until you can’t shave anymore.

How to Make Roasted Sesame Dressing

Place the roasted sesame seeds in a mortar and pestle. Give it a short grind, not too much that it turns into a paste.

Add the rice wine vinegar, sesame oil, soy sauce, brown sugar and mirin.

Stir until well combined.

How to Assemble the Salad

In a medium sized mixing bowl, add the spaghetti squash and cashews. Add ¾ of roasted sesame dressing and toss until well combined.

On a long oval platter, place the asparagus ribbons down the centre, the length of the platter.

Add the spaghetti squash and cashews on top.

Sprinkle 1 tsp of roasted sesame on top.

Drizzle the rest of the dressing on the side of the plate.

Season with salt and pepper to taste.

Serve.

How To Make This Spaghetti Squash Salad Perfectly [Expert Tips]

Roast the squash crosswise: Cutting the squash into thick rounds helps create longer, more even strands compared to roasting it lengthwise.

Let the squash cool slightly: Cooling makes it easier to separate the strands cleanly without turning them mushy.

Grind sesame seeds lightly: Crushing them just enough releases aroma while keeping texture — avoid turning them into paste.

Season at the end: Spaghetti squash holds moisture, so final seasoning ensures the salt and pepper stay balanced.

Frequently Asked Questions

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