Spaghetti Squash with Feta Cheese and Pine Nuts
By Sue Serves 6
Spaghetti squash is full of fiber, protein, magnesium and low in calories. These nutrients are often deficient in people with ADHD.
Print Friendly View
- 1 × One 4-pound spaghetti squash, halved lengthwise with seeds scraped
- 1 cup sliced almonds (3 ounces)
- ½ cup chopped kalamata olives, pitted
- ½ cup thinly sliced green onions
- ½ teaspoon finely grated lemon zest
- 3 Tablespoons fresh lemon juice
- ¼ cup canola oil
- ¼ cup feta cheese, crumbled
- 1 tablespoon freshly ground white pepper
- 1 × Kosher Salt (Optional)
You may also need:
Bowl, Butter Knife, Food Processor, Fork, Kitchen Knife
Preheat the oven to 350°. Place the spaghetti squash halves cut side down on a sheet pan and cook for 20 minutes.
Meanwhile, spread the sliced almonds on a sheet pan and toast them in the oven until lightly golden (about 7 minutes).
Dressing: In a food processor, combine the chopped olives with the green onions, 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. Calories: 28 Fat: 20 g Omega-3: 1,000 mg Cholesterol: 5 mg Sodium: 120 mg Carbohydrate: 25 g Fiber: 2 g Sugar: 1 g Protein: 6 g Vitamin A: 10% Vitamin C: 19% Calcium: 15% Iron: 10% Magnesium: 20%
You must be logged in to comment or leave notes on this recipe!