Spaghetti Squash Salad with Chickpeas and Feta

Name: Spaghetti Squash Salad with Chickpeas and Feta
Yield: Serves 4 to 6
Ingredients: 1 (2 1/2-pound), spaghetti squash, halved lengthwise and seeded; 6 tablespoons, extra-virgin olive oil, plus extra for drizzling; , Salt and pepper; 2 teaspoons, grated lemon zest plus 7 teaspoons juice; 1 (15-ounce) can, chickpeas, rinsed; 2 ounces, feta cheese, crumbled (1/2 cup); 1/2 cup coarsely, chopped fresh parsley; 4 , scallions, sliced thin on bias; 2 tablespoons chopped toasted, pistachios

15 comments

Appears in Cook's Country October/November 2015

Sure, you can toss it with butter (yawn) or pretend it’s pasta (it’s not). But we wanted a more flavorful approach.

SERVES4 to 6

TIME1¼ hours, plus 1 hour cooling

Spaghetti Squash Salad with Chickpeas and Feta

WHY THIS RECIPE WORKS

Looking at these yellow, oblong squash, you would never know that inside are hundreds of sweet noodle-like strands that resemble spaghetti. After roasting halved squash cut side down in a hot oven, we let the squash cool and then scraped ou...

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