Spaghetti Squash with Almonds

Who knew that almonds and spaghetti squash would be the new peanut butter and jelly? It’s really a match made in heaven & I never saw that coming. Want to know what else I never saw coming? That Monkey Boy would like this. I mean he’s not going to stop eating his precious Doritos anytime soon, but he gave this recipe a thumbs up!

Ingredients

1 small spaghetti squash, halved and seeded
3 tablespoons olive oil
1/4 cup sliced almonds
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon ground cumin
Salt and pepper to taste
4 green onions, thinly sliced

Directions

Preheat your oven to 400 degrees.  Cut open the squash length wise.  Scoop out all of the seeds.  Drizzle both halves with 1 tablespoon of the olive oil. Line a baking sheet with a silpat {or foil} and place the squash cut-side down on the baking sheet. Put it in the oven to roast for about 1 hour or until tender.

Line a separate baking sheet with a silpat {or foil}, spread the almonds out and toast on rack under cooking squash for about 7 minutes or until golden brown.

While squash is baking, stir together lime juice, honey, cumin, the remaining olive oil, salt and pepper to taste, and set aside. Remove the squash from the oven and gently scrape out the inside with a fork into a bowl {now you’ll know how it gets its name because the squash will come out stringy like spaghetti noodles}. Toss with the lime juice mixture, and sprinkle with the almonds and green onions. Serve warm.