Turn spaghetti squash into a bright, autumnal slaw

With mint, hazelnuts, and pomegranate

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November 19, 2021

Spaghetti Squash Slaw With Mint, Hazelnuts, and Pomegranate

Honesty hour: here at Serious Eats, our feelings toward spaghetti squash fall somewhere between "dislike" and "utter indifference." Still, Daniel set out to create a recipe that plays to the vegetable's strengths—because yes, it does have them. (No, not as fake pasta, please just forget about that.) We found a path that tied that unlikely mix of qualities together while also enhancing them. Hazelnuts fried in olive oil add roasted and nutty notes that reflect the squash's earthier characteristics, while fresh mint and pomegranate seeds highlight its cucumber side with freshness and tart pops of fruity sweetness. The spaghetti squash itself is simply roasted, allowed to cool, and then shredded to be mixed into the slaw, which can be served at room temp or chilled. Get the recipe

More bright holiday sides

Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing Winter Greens Salad With Flax Seeds, Shaved Beets, and Radishes

Broccoli Salad With Radicchio, Basil, and Pistachios Salt-Wilted Brussels Sprout Salad With Hazelnuts and Goat Cheese

Warm Kale and Caramelized Mushroom Salad Glazed Carrots With Burnt Honey and Gochugaru

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