Mild spaghetti squash is delicious with potent ingredients like the olives and feta in this lemony salad, which makes a wonderful starter or side dish. Recipe adapted from Food & Wine. Four healthy servings

1 T olive oil for cookie sheet
1 medium spaghetti squash
½ C green olives, pitted and chopped
½ C thinly sliced scallion white and light green parts
1 t minced garlic
½ t lemon zest
3 T fresh lemon juice
1/4 t red pepper flakes
½ t salt
1/4 C olive oil, plus more for drizzling
1 C  sliced or slivered almonds, 3 ounces, toasted
4 oz Greek feta, crumbled (½ C)
Coarse salt and fresh ground pepper
1/4 C chopped parsley for garnish (optional)

Preheat the oven to 400̊. Drizzle a cookie sheet with 1 T olive oil. Cut spaghetti squash in half around its equator (for smaller strands, cut the squash lengthwise). With an icecream scoop, remove the seeds and loose tendrils and discard.  Place the cleaned halves cut-side down on the cookie sheet. Roast 30 minutes until squash pierces easily with a fork.  This can be done ahead of time.

In a food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and 1/4 C olive oil and pulse until finely chopped. Remove squash from oven and let cool until you can handle. Working over a medium bowl and using a fork or knife, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing and almonds and toss well. Season with salt and pepper. Top with the crumbled feta and parsley if using. Serve warm or room temperature.

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