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Spaghetti Squash With Almonds

Spaghetti Squash With Almonds
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2011

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 .

Quick Tip

Microwave in the kitchen
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.

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