Hot Spaghetti Squash Salad

I'm always looking for ways to lighten up a meal, and one of the best ways is to substitute spaghetti squash, zucchini pasta or Shirataki noodles for pasta.  It will cut your calories in half.  Here's a recipe for lunch or dinner that is low in calories, high in vegetables, and absolutely delicious.  I made it with spaghetti squash, but would love to try it with zucchini noodles. Enjoy.

                                                      Hot Spaghetti Squash Salad

            One 4-pound spaghetti squash, halved lengthwise and seeds scraped

1. 1 cup sliced almonds (3 ounces)
2. 1/2 cup chopped pitted green olives
3. 1/2 cup thinly sliced scallion whites
4. 1/2 teaspoon finely grated lemon zest
5. 3 tablespoons fresh lemon juice
6. 1/4 cup plus 2 tablespoons canola oil
7. 2 ounces Greek feta, crumbled ( 1/4 cup)
8. Salt and pepper

1. 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.  You can also cook the spaghetti  squash in the microwave according to the directions on the squash.
2. Meanwhile, spread the sliced almonds on a  plate and toast them in the oven for about 7 minutes, until lightly brown. 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.
3. 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 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.