Spaghetti Squash With Feta, Dried Cranberries & Almonds

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Savoring the Thyme


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1 spaghetti squash

3 Tablespoons extra virgin olive oil

1 Tablespoon light rice wine vinegar

Pinch of sea or kosher salt

Pinch of ground black pepper

1/3 cup reduced fat feta cheese, crumbled

1/3 cup dried cranberries

1/4 cup sliced almonds

1 scallion (green parts), chopped

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