Spaghetti Squash Salad
|Pine nuts||1⁄2 Cup (8 tbs)|
|Sliced kalamata olives||1⁄3 Cup (5.33 tbs)|
|Sweet onion||1⁄3 Cup (5.33 tbs)|
|Lemon zest||1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Extra virgin olive oil||4 Tablespoon|
|Greek feta||1⁄3 Cup (5.33 tbs)|
|Sea salt||To Taste|
|Butter lettuce||1 Cup (16 tbs)|
Cut spaghetti squash in half lengthwise using a large chef’s knife. Clean out seeds.
Place a large pot on stove and reach boiling point. Add the spaghetti squash and cook just until it is al dente, about 10-12 minutes, Remove from water and drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15-20 minutes.
Preheat over to 350 deg F.
Roast pinenuts in a nonstick pan until lightly toasted. Keep them moving in the medium hot skillet to prevent burning.
In a mini food processor, combine the sliced Kalamata olives and red onion, lemon zest, lemon juice and olive oil and pulse just until finely chopped. Do not puree!
Using a fork upside down and scrape the spaghetti squash into a bowl, separating the strands. It will look like yellow spaghetti.
Add the dressing along with the crumbled feta and toasted pine nuts and season with sea salt and white pepper to taste.
Toss the spaghetti squash salad and serve warm on Butter Lettuce leaf cups.