If you really want to stray from the typical spaghetti squash uses, what better way than to include it in a salad? The fennel and apples work together beautifully with the subtle and refreshing flavour of the squash. And for a little bit of colour, crunch and added protein: pistachios!

Recipe by: The Healthy Foodie
Serves: serves 1
Prep Time: Quick & Easy


2 cups mixed greens

250g spaghetti squash, cooked and cooled (warm would also work)

100g fennel, shaved (a mandolin comes in real handy here)

1 royal gala apples, peel on, diced (or other red apple of your choice)

30 pistachios, chopped

2-3 tablespoons apple cider vinegar

2 tablespoons basil, finely chopped

dash of fine grey sea salt

Generous sprinkling of medium ground black pepper

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1 Arrange mixed green at the bottom of a shallow bowl. Sprinkle fresh basil all over the greens.

2. Top with shaved fennel, followed with spaghetti squash

3. Cook apple in a non-stick pan over medium-high heat for one minute of two, just enough to soften and warm it up a bit.

4. Add about two tablespoons of cider vinegar to the apple and continue cooking until the vinegar is completely evaporated. Add apples to the top of your salad.

5. Top with chopped pistachio, drizzle a little bit more vinegar if desired and sprinkle salt and pepper to taste.


Leaving the pistachios out would make this salad virtually fat free