Spaghetti Squash With Almonds

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Photo by Lisa Hubbard
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 226 calories
    • 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

Ingredients

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