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Keto Spaghetti Squash Antipasto Salad Recipe

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A low-carb, flavor-packed salad made with spaghetti squash, meats, cheese, and marinated veggies. Great for keto, meal prep, or lunch on the go. No pasta, no sugar, no fuss.

Ingredients

Scale

For the Squash:

  • 1 medium spaghetti squash

  • Olive oil

  • Salt and pepper

For the Salad:

  • 1 cup sliced salami or pepperoni

  • 1 cup mozzarella balls or diced fresh mozzarella

  • 1 cup cherry tomatoes, halved

  • ¾ cup chopped marinated artichoke hearts

  • ½ cup sliced olives (black or green)

  • ½ cup chopped roasted red peppers

  • ¼ cup sliced pepperoncini (optional)

  • 2 tablespoons chopped fresh basil or parsley

For the Dressing:

  • ¼ cup olive oil

  • 2 tablespoons red wine vinegar

  • 1 teaspoon dried oregano

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • Black pepper to taste

Instructions

  • Preheat oven to 400°F (200°C).

  • Cut spaghetti squash in half, scoop out seeds, drizzle with olive oil, and season with salt and pepper.

  • Place squash cut-side down on a baking sheet and roast for 35–45 minutes. Let cool.

  • Use a fork to shred the squash into spaghetti-like strands.

  • In a big bowl, mix squash, meats, cheese, veggies, and herbs.

  • In a jar or cup, mix dressing ingredients well.

  • Pour dressing over salad and toss gently.

  • Chill for 30+ minutes or eat right away.

Notes

  • Let squash cool fully before mixing—hot squash will melt the cheese.

  • Add grilled chicken or prosciutto to make it even heartier.

  • This salad keeps well in the fridge for up to 5 days.

  • Skip the pepperoncini if you don’t want it spicy.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-spaghetti-squash-antipasto-salad/