Summer Basil & Squash Salad

10 45 266
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Summer Basil & Squash Salad
Health Highlights


908 gm Spaghetti squash (1 small squash)
2 tbsp Ghee (1-2 tbsp. for baking)
2 cup cubes Spaghetti squash (cooked)
2 cup Cucumber (spiralized or julienne)
1 tbsp, ground Basil, dried
2 cup Basil, fresh (stems removed and fine chopped)
3 tbsp Extra virgin olive oil
1 tbsp Apple cider vinegar
1/4 tsp Sea Salt
1 dash Black pepper (to taste - optional)


Preheat your oven to 375F and line a large baking sheet with parchment paper. Halve your squash with a sharp chef’s knife and use a spoon to scrape out the seeds. Place the squash halves onto your baking sheet flesh side up, rub the flesh with ghee or avocado oil, and bake for 20 – 30 minutes, or for 10 minutes per pound.

Julienne the cucumber into long and fine strips with a paring knife or mandolin. Chop the basil.

Measure 2 cups of the cooked spaghetti squash and let it cool in a medium sized salad bowl. You can speed the cooling process by placing the bowl in your fridge or freezer.

Once the squash strands are cooled, add the cucumber and basil to the bowl with the remaining ingredients. Toss with tongs. For best flavour let the ingredients infuse for a few hours in your refrigerator.

Nutrition Facts

Per Portion

Calories 266
Calories from fat 173
Calories from saturated fat 55
Total Fat 19.3 g
Saturated Fat 6.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 9.1 g
Cholesterol 21.6 mg
Sodium 198 mg
Potassium 464 mg
Total Carbohydrate 22.2 g
Dietary Fiber 3.7 g
Sugars 1.1 g
Protein 2.9 g

Dietary servings

Per Portion

Vegetables 6.2

Energy sources


Meal Type(s)