Pickled Garlicky Spaghetti Squash

Strands of mild, lightly savory baked spaghetti squash get the quick-pickle treatment in a punchy brine packed with thyme, rosemary, garlic, and chile. The squash keeps its pleasant bite, resulting in a slaw-like crunch perfect for a cheeseboard or a roast pork sandwich. For the longest strands, cut the squash into rings and pull them apart by gently picking at the strands rather than scraping.

Pickled Garlicky Spaghetti Squash
Photo: Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Active Time:
15 mins
Refrigerate Time:
1 day
Total Time:
1 day 1 hrs 15 mins


  • 1 (1 1/2-pound) spaghetti squash

  • 1 tablespoon extra-virgin olive oil

  • 10 (4-inch) thyme sprigs

  • 2 (4-inch) rosemary sprigs

  • 1 ½ cups water

  • ½ cups distilled white vinegar

  • 2 tablespoons kosher salt

  • 2 tablespoons granulated sugar

  • 1 tablespoon finely chopped garlic

  • 1 small red Fresno chile, thinly sliced


  1. Preheat oven to 400°F. Cut spaghetti squash crosswise into 4 rings. Scoop out and discard seeds, or reserve for another use. Place squash rings on a baking sheet lined with parchment paper, and drizzle evenly with oil. Bake in preheated oven until squash is just tender, 30 to 35 minutes. Let cool completely, about 30 minutes.

  2. Using a fork, separate cooled squash flesh into strands; discard squash peels. Divide strands evenly between 2 pint-size jars. Divide thyme and rosemary evenly between jars.

  3. Bring 1 1/2 cups water, vinegar, salt, sugar, garlic, and chile to a boil in a medium saucepan over high, stirring until salt and sugar are dissolved. Remove from heat, and let brine cool completely, about 1 hour. Pour cooled brine evenly into jars. Seal jar lids, and refrigerate at least 24 hours before serving.

Make Ahead

Pickled squash can be stored in an airtight container in refrigerator up to 1 month. note Seed chile for a milder pickle.

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