Spaghetti Squash & Radicchio Salad

With less natural sweetness than butternut, mild spaghetti squash pairs well with slightly bitter radicchio and salty Kalamata olives. This side dish would be a refreshing change of pace with pork tenderloin, baked white fish or as part of a vegetarian meal.

Photo: Photographer: Edward Pond

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Edward Pond

Nutritional Bonus: Extremely low in calories (just 9 per cup!), the radicchio in this simple side dish contributes 189% of your daily vitamin K, which is not produced in sufficient quantity by your body. The vitamin is crucial for blood clotting and bone health.

Squash Your Fears:
Don’t shy away from this salad simply because of the longer cooking time needed to roast the spaghetti squash. You’ll only be chopping, scraping and stirring for a mere 15 minutes. Your oven will do the bulk of the work. Check out our guide to preparing and cooking butternut squash.

Prep Time
15 min
Cook Time
70 min
85 min


  • Olive oil cooking spray
  • 1 spaghetti squash (3 to 3 1/2 lb), halved lengthwise and seeded
  • 2 small heads radicchio, cored and shredded (about 4 cups)
  • 1/8 tsp sea salt
  • Fresh ground black pepper, to taste
  • 1/2 cup chopped fresh parsley
  • 18 Kalamata olives, pitted and quartered
  • Juice 1 lemon
  • 2 oz Parmigiano-Reggiano cheese, shaved (about 1/2 cup)


  1. Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray. Place squash on baking sheet, cut-side-down, and bake for 1 hour, 15 minutes or until flesh is tender when pierced with a fork. Remove from oven and place, cut-side-up, on a wire rack to cool slightly.
  2. Place radicchio into a large bowl. With a fork, scrape out stringy squash flesh, pulling apart any clumps, and add to bowl; discard skin. Season with salt and pepper; toss well. Add parsley, olives and lemon juice; toss to combine. Finish by topping with cheese. Serve warm or at room temperature.

Nutrition Information

  • Serving Size 1 1/4 c spaghetti squash & salad
  • Calories 114
  • Carbohydrate Content 18 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 0.5 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 265 mg
  • Sugar Content 0.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

Trending on Clean Eating