Spaghetti Squash Chopped Greek Salad - Slender Kitchen

Spaghetti Squash Chopped Greek Salad

Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content


This holiday weekend was filled with pasta salads – the creamy, rich, stick to your thighs, types of pasta salads. And although my small stolen bites were delicious, it got me thinking about lower carb and healthier pasta salads and wondering how our dear friend spaghetti squash would hold up in a cold preparation. After a few failed attempts I found the key is tossing the spaghetti squash with an oil based dressing before serving. This helps prevent the spaghetti squash from sticking together and gives it more of a mouth feel of a pasta salad in my opinion. I decided to layer this one up with my favorite Greek inspired ingredients (what were hiding out in my fridge) but you could doctor up your salad anyway you like.

Prep Time

Spaghetti Squash Chopped Greek Salad

Prep Time: 
Cook Time: 
Total Time: 


  • 1 U medium spaghetti squash
  • 2 cups shredded chicken breast
  • 1 cup black olives
  • 1 cup artichoke hearts packed in water, defrosted and chopped
  • 1 cup cherry tomatoes, chopped
  • 1 cup red pepper, chopped
  • 1 cup cucumber, chopped
  • 1/2 cup red onion, diced
  • 1/2 cup reduced fat feta cheese (leave out for Paleo)
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 U minced garlic clove
  • 1 tsp oregano
  • salt and pepper

Nutritional Facts

Serving Size: 
1.5 cups
Amount Per Serving
Calories 327
Calories from Fat 133
% Daily Value *
Total Fat 15g
Saturated Fat 4g
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Cholesterol 66mg
Sodium 563mg
Total Carbohydrate 26g
Dietary Fiber 8g
Sugars 9g
Protein 25g


  1. Prepare the spaghetti squash. For quick preparation, pierce it all over with a fork or knife and microwave for 10-12 minutes or until tender when you squeeze it. Let cool and scrape out squash with a fork. To roast, cut in half and place cut side down in a prepared baking dish. Bake in a 400 degree oven for 50-60 minutes until tender. Let cool ad scrape out squash.
  2. To make the dressing, whisk together the lemon juice, olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
  3. Toss the spaghetti squash with the dressing and arrange other ingredients on top for serving. You could also toss everything together.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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