1 14 pound spaghetti squash, halved lengthwise and seeds scraped
1 cup sliced almonds (3 ounces)
½ cup chopped pitted green olives such as Cerignola
½ cup thinly sliced scallion whites
½ teaspoon finely grated lemon zest
¼ cup plus 2 tablespoons canola oil
2 ounces Greek feta, crumbled (1/4 cup)
Directions
Preheat the oven to 350 degrees. 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.
