Warm Spaghetti Squash-ta Salad with Beurre Meunière, Tomatoes, and Feta

One Year: Cilantro Lime Edamame Succotash
Two Years: Cherry Almond Date Smoothie
Three Years: Vegan Coconut Cupcakes
Four Years: Nutella Graham Cracker Milkshake

Warm Spaghetti Squash-ta Salad with Beurre Meunière, Tomatoes, and Feta
Serves 8-10

1 3lb spaghetti squash, halved and deseeded
1 1/2 cups cooked chicken, chopped (tempeh would also work well here, vegetarian friends)
1 tbsp olive oil
3 tbsp high-quality salted butter
1/4 tsp cayenne
1/4 tsp freshly ground black pepper, plus more for seasoning
1/2 red onion, diced
1 shallot, diced
3 scallions, thinly sliced and divided
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp dried parsley
1/4 cup Castelvetrano olives, pitted and chopped
To serve: diced tomato, feta cheese, and hummus (as desired)

Preheat oven to 350 degrees and place deseeded squash halves face down on a baking sheet. Bake for about 40-50 minutes. Let sit until cool enough to handle. Use a spoon to scoop on the insides, and a fork to gently separate the striations into thin strands. Mix in chicken and set aside. Meanwhile, in a large skillet, heat olive oil, butter, and cayenne on medium heat. Allow the butter to foam and pop, then turn golden. Reduce heat to medium low and add black pepper, red onion, shallot, and white parts of scallions, stirring to coat. Once the onion mixture has softened and become translucent, stir in squash mixture. Season with thyme, oregano, and parsley. Stir in olives, and season to taste with more black pepper, if necessary (I find that salt is unnecessary, due to the presence of olives and feta in this recipe, but feel free to add some here to taste, as well). To serve, scoop out warm salad and sprinkle with diced tomato and crumbled feta, with a dollop of hummus on the side.


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