Spaghetti Squash with Tapenade: from Food and Wine 1 spaghetti squash 1 cup coarsely-chopped almonds >1/2 cup Kalamata olives, pitted 1 tablespoon capers couple sun-dried tomatoes 1/4 cup scallions 3 tablespoons lemon juice 1 tablespoon olive oil salt and pepper handful or so crumbled feta cheese You'll want to toast or blanch the almonds if they aren't toasted already. So pre-heat the oven the 350. Toast whole almonds for 5 to 7 minutes, then pulse in the food processor until coarsely chopped.
Meanwhile, bring a large pot of water to a boil--both halves of the squash will need to fit in the pot, so make sure it's big enough. Slice the spaghetti squash in half and spoon out the seeds. Place carefully in boiling water and simmer until al dente--about 12 minutes. Remove and place upside down to cool while you make the tapenade. Once cooled a bit, using a fork, scrape the insides. It will magically form little strips of squash--don't ask questions of Mother Nature, just enjoy.
In a food processor, pulse pitted olives, capers, tomatoes, scallions, lemon juice and a bit of olive oil (anchovies also often go in tapenades).
In a bowl, toss the squash, almonds, feta cheese and tapenade with a drizzle of olive oil and sprinkle with salt a pepper. Serves four as a salad.
And I'll confess here that I am not at all a fan of tapenade. I've made variations before, and I just don't like it, so if you're looking for a good alternative to that sauce, toss squash with feta, salt, pepper, almonds, lemon juice, olive oil and some herbs.