A refreshing new way to enjoy spaghetti squash, this cold salad will be a hit for any picnic or party. Serve it alongside crusty bread for a healthy lunch, or as a side dish with your favorite grilled items. The noodle-like strands are particularly delicious when tossed in a light dressing.
- 2-1/2-lb. spaghetti squash
- 1/4-cup extra-virgin olive oil
- 2 Tbsp lemon juice
- salt and pepper
- 1 can (15 oz) chickpeas
- 1/2 cup crumbled feta cheese, or grated parmesan
- 1/2 cup coarsely chopped parsley
- 1/4 cup thinly sliced scallions
Heat oven to 375 degrees F. Slice squash in half and remove seeds. Brush cut side of squash with olive oil and place, cut side down, on a rimmed baking sheet. Roast the squash until tender (paring knife can easily slice into flesh), about 45 minutes. Remove from oven and cool completely, flesh side up.
Combine olive oil, lemon juice and 1/2 tsp each of salt and pepper in a bowl. When cooled, scape the flesh of the squash into the bowl — it will come out in strands. Discard the skin.
Add the drained chickpeas to the bowl and gently mix ingredients until coated. Adjust salt and pepper and add cheese, parsley and scallions, then mix briefly until all ingredients are incorporated.
