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Warm Spaghetti-Squash Salad

Food.and.Wine1's picture
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. Picture Credit: John Kernick Recipe By: Grace Parisi For more recipes, please visit Foodandwine.com
Ingredients
  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
Directions

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.

NOTES:
One Serving 238 cal, 19 gm fat, 2.5 gm sat fat, 16 gm carb, 4.4 gm fiber.

Recipe Summary

Cuisine: 
American
Interest: 
Healthy
Servings: 
8

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