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Oven-Roasted Tomato and Spaghetti Squash Pasta Salad

By June 4, 2017Recipes
Reading Time: 3 minutes
The next Whole Life Challenge starts in:

The other day, I was at my cottage, miles away from a grocery store, and had to prepare dinner for my husband and my dad. There wasn’t a whole lot in the house, so I had to get creative. I ended up making one of my most favorite recipes yet!

Here is the recipe for my new favorite take on roasted spaghetti squash. It can be served hot or cold, so this recipe is especially good in the summertime if you’re avoiding traditional pasta, but still craving an easy summer salad.

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Oven-Roasted Tomato and Spaghetti Squash Pasta Salad

This can be served hot or cold, so this recipe is especially good in the summertime if you’re avoiding traditional pasta, but still craving an easy summer salad.

Category Paleo, Side Dish, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Lauren Lobley


  • 1 medium-sized spaghetti squash cut in half lengthwise and seeds removed
  • 1 lb cherry tomatoes rinsed and dried
  • 1 medium-sized onion sliced
  • 1/4 cup raw or roasted cashews roughly chopped
  • 1 handful of fresh basil leaves roughly chopped
  • Extra virgin olive oil EVOO
  • Sea salt
  • Ground black pepper


  1. Preheat oven to 400F.
  2. Heat 1 tablespoon EVOO in a skillet over medium-low heat. Saute your onions in the skillet for about 40 minutes or until browned. Stir every 5-10 minutes to avoid burning.
  3. In the meantime, drizzle 1/2 tsp EVOO onto each of your spaghetti squash halves, massaging the oil into the flesh. Place the two squash halves — flesh side down — in a Pyrex or glass baking dish. Fill the dish with water so that it comes up between 1/2 and 1 inch. Set aside.
  4. Place your cherry tomatoes on a sheet pan and drizzle with 1 tbsp EVOO, 1/2-1 tsp sea salt, and 1/2 tsp ground black pepper. Using your hands, toss to ensure all of the tomatoes get coated in oil.
  5. Place both the tomatoes and the squash in the oven at the same time. Roast the tomatoes for 25 minutes, and the squash for 30-45 minutes, or until tender (you will know the squash is ready when you stick a fork in the skin and it comes out without any resistance).
  6. Once ready, run a fork along the squash to dislodge it, and place in a glass bowl. Add in the roasted cherry tomatoes, caramelized onions, fresh basil, and cashews. Add in 1/2 tsp of ground black pepper, 1/2 tsp of sea salt, and 1 tbsp EVOO. Toss and taste to adjust seasonings if need be.
  7. Serve hot or cold!

Watch the video for a demonstration on how to make this recipe:

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Lauren Lobley
Former pastry chef turned certified Integrative Nutrition Health Coach and healthy chef, Lauren is now in the throes of her most challenging work to date: motherhood. When she’s not mushing up food for her daughter, her goal is to not only create recipes for healthy food that taste good, but also to help people create a recipe for their own, unique healthy life. One that’s designed specifically to suit their needs, wants, and of course, taste buds!

You can check out her recipes for both food and for life at Delectable You. There you will also find over ninety cooking videos for your viewing pleasure.

Lauren lives in Malibu, California with her adventurer husband, Ted. Together they own a yoga studio called 5 Point Yoga, as well as an Adventure Yoga Retreats company that takes people all over the world doing yoga and, well, having adventures! Think skiing, yoga, and P90X in Jackson Hole, Mammoth, and Chamonix, surfing and yoga in Costa Rica, hiking Machu Piccu in Peru — you know, that kind of thing.

When she’s not cooking, recipe testing, and living and breathing health and wellness (and now chasing after her infant), she’s writing about it all on her blog. She’s also been published on The Good Men Project, Babble, Beyond Yoga, and The Elephant Journal, and has been regularly writing for a health and wellness PR firm for the last three years.