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.