Spaghetti Squash With Almonds

Spaghetti Squash With Almonds
Lisa Hubbard
five_whole_stars
Click a Star to Rate This Recipe
preparation
10
minutes
cooking
60
minutes
Serves 4

Ingredients

1
3-pound spaghetti squash, halved lengthwise and seeded
3
tablespoons
olive oil
1/4
cup
sliced almonds
2
tablespoons
fresh lime juice
1
tablespoon
honey
1/2
teaspoon
ground cumin
kosher salt and black pepper
4
scallions, thinly sliced

Directions

  1. Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with 1 tablespoon of the oil, and turn cut-side down. Roast until tender, 40 to 50 minutes.
  2. Meanwhile, spread the almonds on a second rimmed baking sheet and toast in oven, tossing occasionally, until golden brown, 6 to 8 minutes.
  3. In a medium bowl, stir together the lime juice, honey, cumin, the remaining 2 tablespoons of oil, 1 teaspoon salt, and ¼ teaspoon pepper.
  4. With a fork, gently scrape the strands of squash flesh into the bowl and toss with the lime juice mixture. Sprinkle with the almonds and scallions.
Sara Quessenberry and Kate Merker
September 2011

Nutritional Information

  • Per Serving
  • Calories 226
  • Fat 14 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 536 mg
  • Protein 4 g
  • Carbohydrate 26 g
  • Sugar 12 g
  • Fiber 5 g
  • Iron 2 mg
  • Calcium 90 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments