Ingredients:
4 pound spaghetti squash, halved lengthwise and seeds scraped
3 oz. baby spinach
1/3 cup pitted black olives, chopped
1 tablespoon capers, chopped
½ cup almonds, chopped
1/3 cup fresh parsley, chopped roughly
Sea salt + pepper
Procedure:
Bring a large pot of water to a bowl. Add spaghetti squash and cook for 10-12 minutes until ‘al dente.’ Let cool for 10-20 minutes.
Once squash is cool enough to handle, use a fork to scrape spaghetti squash into a large bowl.
Season spaghetti squash with salt and pepper.
Add spinach into squash. Toss to evenly coat squash and greens. There is no need to steam the spinach first. It will gently steam while tossed with the hot spaghetti squash.
Add olives, capers, almonds and fresh parsley; toss to evenly distribute. Season with salt and pepper again if desired.
