Ingredients
1spaghetti squash
1cupalmonds,sliced
½cupgreen olives,chopped, pitted
½cupscallion whites,thinly sliced
½tsplemon zest,finely grated
3tbspfresh lemon juice
¼cupcanola oil
2tbspcanola oil
2ozGreek feta
kosher salt and freshly ground white pepper
Preparation
Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the spaghetti squash and cook for about 12 minutes, until it is al dente; 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, 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.
