Thursday, April 12, 2012

Warm Spaghetti Squash Salad

I've never been excited about the idea of spaghetti squash, because, let's be real, if I want spaghetti, that's just not going to cut it. But when my husband sent me this recipe I though that with Passover coming up, we may as well try it. I made one huge change - omitting the olives completely, because olives are gross. Other than that, I followed the recipe closely. I think it would be nice with raw almonds instead of toasted, but it's pretty good with toasted almonds, too. And I tried eating it cold and that was a mistake. Much better warm. We ate it with a side of sauteed collard greens. It would be a nice way to start a light summer meal.

  • 4-pound spaghetti squash, halved lengthwise and seeds scraped
  • 1cup(s) sliced almonds, 3 ounces
  • 1/2 cup(s) thinly sliced scallions (white & light green parts)
  • 1/2 teaspoon(s) finely grated lemon zest
  • 3 tablespoon(s) fresh lemon juice
  • 1/4 cup(s) plus 2 tablespoons canola oil (If making for Passover, use another light oil, such as cottonseed oil)
  • 2 ounce(s) Greek feta, crumbled, 1/4 cup
  • Kosher salt and freshly ground white pepper

  • 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 cookie sheet and them in the oven for about 7 minutes, until lightly golden (This step is optional). 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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