Spaghetti Squash Coleslaw

Spaghetti Squash Coleslaw
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spaghetti squash salad
A nice surprise: squash salad!

Sometimes when we pick up our produce at the CSA, we’re in for a taste treat. It seems that about every month or so, one of the regular CSA workers is in the courtyard giving cooking demonstrations and tastings using some of that day’s produce. When we picked up our produce a few weeks ago, we were treated to a batch of Spaghetti Squash Coleslaw.

Developed and put together by one of the long-time volunteers at the CSA, Sara Jones, it was a real hit with us, so much so that we made up a batch and had it that weekend. We’re always happy when we see Sara making up something in the courtyard; she has a real knack for matching flavor profiles and taste combinations, which means that we’ll get to taste some really good combinations that we’d never think of on our own. Like this one. Now, we’ll admit that we modified her recipe just a bit, adding two kinds of vinegar instead of sticking with just balsamic, but that’s mainly because the balsamic we use isn’t very vinegary. So, all the credit for this recipe really goes to Sara.

Makes about 2 cups.

Spaghetti Squash Coleslaw

Spaghetti Squash Coleslaw


  • 2 cups spaghetti squash, cooked
  • 1/4 cup chopped arugula
  • 2 Tbs balsamic vinegar
  • 1 Tbs white wine vinegar
  • 1 Tbs olive oil
  • 1/4 cup pecans, chopped and toasted
  • 1/4 cup dried cranberries
  • Kosher salt
  • Freshly ground black pepper
  • Crumbled Gorgonzola to garnish

Abbreviated Instructions

Rehydrate cranberries by placing them in hot water for 15 minutes. Drain.

In a medium bowl, toss together spaghetti squash, arugula, vinegars, olive oil, pecans, and cranberries.

Taste and add salt and pepper as needed.

Serve, topped with Gorgonzola cheese crumbles.

Ingredient discussion:

We suggest Gorgonzola for the blue cheese, mainly because we like it. If you have another favorite blue, use that, but, for goodness sake, don’t buy the pre-crumbled cheese. Blue cheeses lose flavor from sitting around crumbled. Now, if you don’t like blue cheese, you can try another type of strong cheese, like Parmesan, but the blue cheese flavors really work here. For the balsamic vinegar, use a middle-of-the-road kind, not one of those super-expensive balsamic vinegars; there are better uses for the really high-end vinegars. If you have it on hand, we think a white balsamic vinegar would be really nice in this salad; otherwise, you can expect the spaghetti squash to turn a darkish color.

Procedure in detail:

There really isn’t much detail to a toss and serve a salad, so we’ll just provide the photos.

spaghetti squash coleslaw
Basically, all the ingredients can be put in a bowl and tossed together. Simple.
spaghetti squash salad
Oops! The cranberries were off to the side rehydrating so we almost forgot them, which would be a shame, because they really add to the salad.

This is a great salad; when tasting it, you’d never guess that it’s made from squash. It has a nice balance of flavors: a bit tangy from the vinegar and cranberries, some sweetness from the pecans and squash, salty and that all-important umami flavor from the blue cheese, all about equally balanced, making for a tasty, just can’t stop munching on it, salad. Plus, it’s really quick and easy to put together, and can be served either cold or close to room temperature. All together, a great way to eat spaghetti squash. An easy five stars.

Worth the trouble?

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