Spaghetti Squash with Almonds
1 hour – serves 4 1 3 pound spaghetti squash, halved lengthwise and seeded 3 tablespoons olive oil ¼ cup sliced almonds juice of 1 fresh lime 1 tablespoon honey ½ teaspoon ground cumin 4 scallions, thinly sliced 1. Heat oven to 400ºF. Place the squash on a rimmed baking sheet, drizzle the cut sides with 1 tbsp oil, 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, about 6 minutes. 3. In a medium bowl, stir together the lime juice, honey, cumin, 2 tbsp oil, 1 teaspoon salt and ¼ teaspoon pepper. 4. With a fork, gently scrape the strands of squash flesh into a bowl and toss with the lime juice mixture. Sprinkle with the almonds and scallions. from my mom’s magazine clippings