This recipe was SO good, and I have to say that I now LOVE spaghetti squash! I have only had it prepared a couple of times, but this way has been the best so far. The lime juice and the almonds MAKE this dish. The roasting of the squash does take some time, so this is not a last minute dish (unless you cook your squash in the microwave instead!). Toby, who is not a fan of squash, had second helpings of this!
Spaghetti Squash with Almonds
(Real Simple, Oct. 2011)
time needed: 1 hour
1 3-pound spaghetti squash, halved lengthwise and seeded
3 tablespoons olive oil
1/4 cup sliced almonds
2 tablespoons fresh lime juice
1 tablespoon honey
1/2 teaspoon ground cumin
kosher salt and black pepper
4 scallions, thinly sliced
1. 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.
2. Meanwhile, spread the almonds on a second rimmed baking sheet and toast in oven, tossing occasionally, until golden brown, 6 to 8 minutes.
3. In a medium bowl, stir together the lime juice, honey, cumin, the remaining 2 tablespoons of oil, 1 teaspoon salt, and ¼ teaspoon pepper.
4. 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.