Canola oil which is something to steer clear of (click the link to learn more) and lots of it (1/4 cup plus 2 Tbs). Three tablespoons of olive oil worked well. You could add another Tbs if your squash is a little bigger.
Warm Spaghetti Squash Salad (adapted from Food & Wine)
1 spaghetti squash 2 1/2 to 3 lbs
1/2 Cup slivered almonds, toasted
3 scallions sliced
1/2 tsp lemon zest
2 Tbs lemon juice
3 Tbs olive oil
1 Tbs fresh oregano
1 clove garlic
1/4 cup crumbled feta
salt and pepper to taste
Cut squash in half, remove seeds and drizzle with olive oil, salt and pepper. Place cut side down on a baking sheet. Bake for 45 min (or until fork tender) in a pre-heated 375 degree oven. Set aside to cool when done.
In a mini chopper or food processor, pulse the scallions, lemon zest, lemon juice, olive oil, oregano, garlic and salt and pepper to taste to a smooth dressing.
When the squash is cool enough to handle, scrape into strands with a fork and place in a bowl. Toss with dressing, feta and toasted almonds. Serve warm.