Spaghetti Squash with Almonds
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 pepper
4 scallions, thinly sliced
Heat oven to 400. Place the squash on a rimmed baking sheet, drizzle the cut sides with 1 Tbsp of the oil and turn cut-side down. Roast until tender 40-50 minutes.
Meanwhile, spread the almonds on a second rimmed baking sheet and toast in oven, tossing occasionally, until golden brown. 6-8 minutes.
In a medium bowl, stir together the lime juice, honey, cumin, 2 Tbsp olive oil, 1 tsp salt and 1/4 tsp 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.
This was TASTY, TASTY, TASTY! Definitely a keeper and so very easy. I think I'll have to try spaghetti squash in other things as well. It would be good in soup or maybe as a pasta substitute again.
So, yeah for me and yeah for stepping out of my comfort zone!