1 3-pound spaghetti squash, halved lengthwise and seeded
3 tbsp olive oil
1/4 cup sliced almonds
2 tbsp fresh lime juice
1 tbsp honey
1/2 tsp ground cumin
Kosher salt and black pepper
4 scallions, thinly sliced
Instructions
Heat oven to 400 degrees. 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 the 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 1/4 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.
Originally Submitted
1/7/2012
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