Warm Spaghetti-Squash Salad
Recipe from
Food & Wine
Mild spaghetti squash is delicious with potent ingredients like the olives and feta in this lemony salad, which makes a wonderful starter or side dish.
Servings:
8
Prep Time:
40 mins
Total Time:
40 mins
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Ingredients
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1 14-poundspaghetti squash, halved lengthwise and seeds scrapedsee savings
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1 cupsliced almonds, (3 ounces)see savings
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1/2 cupchopped pitted green olives, such as Cerignolasee savings
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1/2 cupthinly sliced scallion whitessee savings
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1/2 teaspoonfinely grated lemon zestsee savings
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3 tablespoonsfresh lemon juicesee savings
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1/4 cupplus 2 tablespoons canola oilsee savings
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2 ouncesGreek feta, crumbled (1/4 cup)see savings
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Kosher salt and freshly ground white peppersee savings
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Directions
1.
Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
2.
Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice, and canola oil and pulse until finely chopped.
3.
Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.
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