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Spaghetti Squash With Almonds
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| Serves 4| Hands-On Time: 10m | Total Time: 1hr 00m Ingredients | |
| 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 |
Directions
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.
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.
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