We don’t fix spaghetti squash often, but whenever we do I end up regretting not making it more often. Last night – date night at home, oh my! – Mrs. SMEs made this dish, snagged from the pages of Food and Wine this month. Tossed with feta, sliced almonds and a lemon-olive sauce, it was wonderful. Vegetarian bait.
We served this alongside some pan-fried cod and an asparagus, artichoke and bacon salad. And we microwaved the squash…seems to work fine.
- One 4-pound spaghetti squash, halved lengthwise and seeds scraped
- 1 cup sliced almonds (3 ounces)
- 1/2 cup chopped pitted green olives, such as Cerignola
- 1/2 cup thinly sliced scallion whites
- 1/2 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/4 cup plus 2 tablespoons canola oil
- 2 ounces Greek feta, crumbled ( 1/4 cup)
- Kosher salt and freshly ground white pepper
- 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.
- 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.
- One Serving 238 cal, 19 gm fat, 2.5 gm sat fat, 16 gm carb, 4.4 gm fiber.