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.


Warm Spaghetti-Squash Salad
John Kernick

by 1  person

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Ingredients
  • 1  14-pound
    spaghetti squash, halved lengthwise and seeds scraped
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  • 1  cup
    sliced almonds, (3 ounces)
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  • 1/2  cup
    chopped pitted green olives, such as Cerignola
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  • 1/2  cup
    thinly sliced scallion whites
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  • 1/2  teaspoon
    finely grated lemon zest
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  • 3  tablespoons
    fresh lemon juice
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  • 1/4  cup
    plus 2 tablespoons canola oil
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  • 2  ounces
    Greek feta, crumbled (1/4 cup)
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  •  
    Kosher salt and freshly ground white pepper
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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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