Chilled Spaghetti Squash Salad with Scallion Oil

Scoop the seeds out of 1 spaghetti squash half. Set up a steamer or a large covered pot with a rack and bring the water to a boil.

Place the squash cut-side up in the steamer and steam for 12 to 13 minutes, or until a fork just pierces the flesh. Do not overcook; the squash should stay slightly firm and crisp-tender, not soft and watery.

While the squash steams, fill a large bowl with very cold water. Transfer the cooked squash to the water bath to stop the cooking and cool it quickly.

When the squash is cool enough to handle, use a fork to scrape the flesh away from the skin into strands. Gently pull apart any large clumps with your fingers, then squeeze out excess liquid a handful at a time and place the strands in a mixing bowl.

Wash and dry the scallions. Cut them diagonally into 1-inch pieces, separating the white parts from the green parts.

In a small saucepan, heat the neutral oil over medium-low heat. Add the scallion whites and Sichuan peppercorns, then cook for 10 to 15 minutes until the oil is fragrant, the scallions are lightly golden, and the peppercorns darken slightly. Remove from the heat and let the oil cool for a few minutes.