Instructions: Bring a large pot of water to a boil over high heat. Add salt and the spaghetti squash and boil until slightly tender but still crunchy, about 8 minutes. Remove the squash with tongs and let cool slightly.

Using a fork, scrape the squash to loosen and separate the strands, keeping them as long and as intact as possible. Scrape the squash strands into a large bowl, cover and refrigerate until thoroughly chilled or up to 1 day.

In a small bowl, combine the lemon zest, lemon juice, olive oil and 3/4 teaspoon salt. Just before serving, pour the dressing over the squash and toss well.

NOTES : Serve as part of a vegetarian plate with Spicy Thickened Yogurt, Smoky
Black Beans and Roasted Buttercup Squash and Baked Apples from the Index.

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