How To Make Warm Spaghetti Squash Salad
The mild flavors of the spaghetti squash are a perfect base for the deeper flavors in this salad, such as lemon, almonds, and olives.
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.
- Calories: 243.22kcal
- Fat: 22.21g
- Saturated Fat: 2.71g
- Trans Fat: 0.04g
- Monounsaturated Fat: 13.36g
- Polyunsaturated Fat: 5.37g
- Carbohydrates: 8.79g
- Fiber: 3.43g
- Sugar: 2.80g
- Protein: 5.32g
- Cholesterol: 6.31mg
- Sodium: 245.03mg
- Calcium: 103.58mg
- Potassium: 216.46mg
- Iron: 1.00mg
- Vitamin A: 16.52µg
- Vitamin C: 4.61mg
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An incredible take on changing up your usual pasta dish! Have a go at this recipe and use spaghetti squash in place of pasta and you'll thank yourself later. This exquisite vegetable dish has the depth of flavor you'd get from a regular pasta dish and more!