In this warm wilted salad the mild spaghetti squash mostly contributes texture. A smoked paprika brown butter dressing and toasted everything-bagel-spiced cashews bring all the flavor. With spaghetti squash being perfectly in season—don't miss this opportunity to create a delicious pre-entrée course that will have your guests begging for more.
Ingredients
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1 2- to 2 1/2 lb spaghetti squash
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3/4 cup raw cashews
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2 Tbsp. everything bagel seasoning
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1 tbsp coconut oil, warmed, or olive oil
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1/4 cup butter
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1 tsp smoked paprika
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5-6 oz fresh arugula
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1 tbsp lemon zest and juice
Directions
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Preheat oven to 375°F. Cut squash in half lengthwise. Place squash cut sides down on a parchment- or foil-lined baking sheet. Bake until squash collapses when pushed with a finger, 40 to 45 minutes.
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Meanwhile, in a small bowl toss together cashews, bagel seasoning, coconut oil, and a pinch of salt. Spread mixture evenly on a baking sheet. Bake along with squash until nuts are toasted, 7 minutes. Remove from oven and let cool.
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Heat butter in a small saucepan over medium-high until foamy. Reduce heat to medium and cook until the milk solids start to brown, 5 minutes. Remove from heat and add paprika to the butter.
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When squash is tender, remove it from the oven and let stand until cool enough to touch. Scoop the seeds out of the squash and discard. Scoop the warm flesh into a large bowl. Add the paprika-browned butter and a big pinch of salt. Fluff with a fork.
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Add the arugula, 2 Tbsp. olive oil, and lemon zest and juice to the warm squash. Toss to combine. Taste and adjust seasoning as desired. Garnish with the seasoned cashews. Serves 6.
