Arugula & Spaghetti Squash Salad

Ingredients

• 1 2lb spaghetti squash
• 3/4 cup raw cashews (optional)
• 2 Tablespoons everything bagel seasoning
• 1 Tablespoon olive oil
• 1/4 cup butter
• 1 teaspoon smoked paprika
• 5 oz fresh arugula
• 1 Tablespoon lemon zest and juice

Instructions

1. Preheat oven to 375°F.
2. Cut squash in half lengthwise and place cut sides down on a parchment or foil-lined baking sheet.
3. Bake until squash collapses when pushed with a finger, 40 to 45 minutes.
4. If using cashews: toss together cashews, bagel seasoning, olive oil, and a pinch of salt.
5. Spread mixture evenly on a baking sheet. Bake along with squash until nuts are toasted, 7 minutes. Remove from oven and let cool.
6. Heat butter in a small saucepan over medium-high until foamy.
7. Reduce heat to medium and cook until the milk solids start to brown, 5 minutes.
8. Remove from heat and add paprika to the butter.
9. When squash is tender, remove it from the oven and let stand until cool enough to touch.
10. Scoop the seeds out of the squash and discard.
11. Scoop the warm flesh into a large bowl.
12. Add the paprika-browned butter and a big pinch of salt. Fluff with a fork.
13. Add the arugula, 2 Tbsp. olive oil, lemon zest and juice to the warm squash. Toss to combine. Taste and adjust seasoning as desired. Garnish with the seasoned cashews if desired.