Spaghetti Squash in Half Shell
Rinse the squash and cut in half lengthwise. Hollow out both halves and discard the seeds. From one half remove the peel and grate the flesh into thin strips. Rinse, peel, and finely grate the carrots.
Rinse, trim, and cut scallion into rings. Roast almonds in a dry frying pan. Squeeze juice from one lime, use the other for garnish.
Mix lime juice with white balsamic vinegar and grapeseed oil and season with salt and pepper. Combine grated squash with carrots, almond flakes and scallions and mix thoroughly with the dressing. Pour into the hollowed-out squash half. Rinse parsley and chop coarsely. The salad can be prepared half an hour before and serve garnished with parsley leaves and lemon halves.