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.
Serves:
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
Instructions
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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.
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Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden.
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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.
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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.
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Toss the spaghetti squash salad and serve warm.
Nutrition
- 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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