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