Ginger Spaghetti Squash Salad

by Cindy Yanasha Angulo in , , , , ,

How many of you are jumping on the spaghetti squash bandwagon? It's wonderful until you sadly realize that it's never really going to have the same flavor profile as spaghetti.  I started experimenting ways to make spaghetti squash pop on its own. Think fresh ginger slices, coriander & cumin, tossed with crunchy bites of zucchini... yes, you need this recipe!  


 Time: 15 mins + time to soften/bake the spaghetti squash 


  • Filling from 1 spaghetti squash, seeds removed 
  • 1 zucchini  
  • 1 small piece fresh ginger (~ 2" length)  
  • 1.5 tablespoon vegetable oil
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt/pepper to taste 


  1. Peel & dice the zucchini into small cubes. 
  2. Peel the outter skin off of the ginger & slice it into thin strips. 
  3. In a medium frying pan, heat oil to medium heat & add the zucchini, ginger, cumin, & coriander.
  4. Toss for a few minutes (~3) so the ginger infuses the zucchini.
  5. Add spaghetti squash, salt & pepper. Toss to incorporate all ingredients.
  6. Enjoy cool or warm, up to you!