Warm Spaghetti-Squash Salad
|Spaghetti squash||4 Pound, halved lengthwise and seeds scraped|
|Sliced almonds||3 Ounce (1 Cup)|
|Chopped pitted green olives||1⁄2 Cup (8 tbs) (Such As Cerignola)|
|Scallion whites||1⁄2 Cup (8 tbs), sliced|
|Finely grated lemon zest||1⁄2 Teaspoon|
|Fresh lemon juice||3 Tablespoon|
|Canola oil||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Greek feta cheese||2 Ounce, crumbled to make 1/4 cup|
|Kosher salt||To Taste|
|Ground pepper||To Taste|
1. Preheat the oven to 350°. 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.
One Serving 238 cal, 19 gm fat, 2.5 gm sat fat, 16 gm carb, 4.4 gm fiber.
Calories 269 Calories from Fat 178
% Daily Value*
Total Fat 21 g31.6%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 2.5 mg0.8%
Sodium 356.1 mg14.8%
Total Carbohydrates 20 g6.8%
Dietary Fiber 2.1 g8.6%
Sugars 1 g
Protein 5 g10.8%
Vitamin A 7.2% Vitamin C 17.7%
Calcium 11.3% Iron 7.9%
*Based on a 2000 Calorie diet