Rating: 3 stars
113 Ratings
  • 1 star values: 7
  • 2 star values: 26
  • 3 star values: 45
  • 4 star values: 17
  • 5 star values: 18

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Lisa Hubbard

Recipe Summary

hands-on:
10 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

226 calories; fat 14g; saturated fat 2g; cholesterol 0mg; sodium 536mg; protein 4g; carbohydrates 26g; sugars 12g; fiber 5g; iron 2mg; calcium 90mg.
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