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Warm Spaghetti-Squash Salad

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One 4-pound spaghetti squash, halved lengthwise and seeds scraped

1 cup sliced almonds (3 ounces)

1/2 cup chopped pitted green olives, such as Cerignola

1/2 cup thinly sliced scallion whites

1/2 teaspoon finely grated lemon zest

3 tablespoons fresh lemon juice

1/4 cup plus 2 tablespoons canola oil

2 ounces Greek feta, crumbled ( 1/4 cup)

Kosher salt and freshly ground white pepper

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