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
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