Spaghetti Squash With Almonds

Lisa Hubbard

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Serves 4| Hands-On Time: 10m | Total Time: 1hr 00m

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

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.
Meanwhile, spread the almonds on a second rimmed baking sheet and toast in oven, tossing occasionally, until golden brown, 6 to 8 minutes.
In a medium bowl, stir together the lime juice, honey, cumin, the remaining 2 tablespoons of oil, 1 teaspoon salt, and ¼ teaspoon pepper.
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.

By Sara Quessenberry and Kate Merker, October 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 226

Fat 14g
Sat Fat 2g
Cholesterol 0mg
Sodium 536mg
Protein 4g
Carbohydrate 26g
Sugar 12g
Fiber 5g
Iron 2mg
Calcium 90mg

What does this mean? See Nutrition 101.

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Quick Tip

Shave time off this recipe by cooking the squash in the microwave: Cut the squash in half lengthwise and discard the seeds. Place the halves on a plate, cut-side down, and microwave on high until tender, 10 to 12 minutes.