Yield: 4 servings
This recipe is simple and delicious. Once you see how easy it is to cook spaghetti squash, you will want to experiment with other preparations such as sautéing it with butter and fresh herbs or tossing it with chopped tomatoes, basil, and feta. It’s super versatile, so have fun with it!
- 1 3-pound spaghetti squash, halved lengthwise and seeded
- 6 tablespoons olive oil
- 1/2 cup sliced almonds
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 4 scallions, sliced thin
- salt and pepper to taste
- Heat oven to 400 degrees. Line a baking sheet with parchment paper. Rub the cut sides of the squash with 2 tablespoons olive oil. Place the squash, cut sides down, on the baking sheet. Roast for about 40-50 minutes, until tender.
- Toast the almonds until lightly golden by placing them on another baking sheet, in the oven, for about 5-6 minutes.
- In a small mixing bowl, combine the lime juice, honey, cumin and remaining 4 tablespoons of olive oil. Whisk to combine and season to taste with salt and pepper.
- Remove the squash from the oven and let it rest for about 5 minutes. With a fork, gently shred the flesh into a medium-sized bowl. Toss the shredded squash with the dressing and chopped scallions. Sprinkle with the toasted almonds and serve hot.
Recipe adapted from Real Simple magazine