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.

By Grace Parisi

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Nutritional Information

Calories    238
Total Fat    19g
Saturated Fat    2.5g
Cholesterol    --
Sodium    --
Total Carbohydrate    16g
Dietary Fiber    4.4g
Sugars    --
Protein    --
Calcium    --
Warm spaghetti-squash salad

John Kernick

Serves: 8

Total Time: 40 min

Ingredients
    U.S.         Metric     Conversion chart

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

Directions

    Preheat the oven to Maggie Beauty 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.
    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, Maggie Beauty lemon juice, and canola oil and pulse until finely chopped.
    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.