Inspired by Food&Wine, this dish was a great winter recipe. Spaghetti squash is the South Beach diet answer to pasta. I made this my own by adding some cooked chicken and shredded soy mozzarella. It was light and filling and a great main dish.
Warm spaghetti squash salad
1 4-pound spaghetti squash, halved lengthwise and seeds scraped
1 cup sliced almonds, toasted
1/2 cup chopped pitted green olives
1/4 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
1 cooked chicken breast, cut into bite-sized pieces
1/4 cup shredded soy mozzarella cheese
kosher salt and freshly ground pepper
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.
In a food processor, combine the chopped olive 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 chicken and toasted almonds and mozzarella, and season with salt and pepper. Toss the spaghetti squash salad and serve warm.