Spaghetti Squash With Feta Cheese And Pine Nuts
to Prep & to Cook
Yields 16 (6 servings × 2)
Spaghetti squash is full of fiber, protein, magnesium and low in calories. These nutrients are often deficient in people with ADHD.
1/4 cup feta cheese, crumbled
1 tablespoon freshly ground white pepper
1/4 cup canola oil
3 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/2 cup chopped kalamata olives, pitted
1/2 cup thinly sliced green onions
1 cup sliced almonds (3 ounces)
One 4-pound spaghetti squash, halved lengthwise with seeds scraped
Kosher Salt (Optional)
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%
Recipe by Sue