Monday, August 26, 2013

Recipe for today: Spaghetti Squash With Almonds


Spaghetti Squash With Almonds

What you need

  • 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
What you do

  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.

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