Spaghetti Squash with Toasted Almonds

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 sautΓ©ing 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


  1. 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.
  2. Toast the almonds until lightly golden by placing them on another baking sheet, in the oven, for about 5-6 minutes.
  3. 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.
  4. 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

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