Spaghetti squash is a wonderful thing. Upon opening a spaghetti squash, the flesh appears solid. Once cooked, the flesh falls apart into beautiful yellow strands, like spaghetti. In this recipe for Spaghetti Squash with Toasted Almonds, it’s dressed with a delightful honey/cumin/lime dressing and topped with toasted almonds and scallions. Yummy!
I’ve also seen cooked spaghetti squash tossed with chopped tomatoes, basil and feta; sauteed with butter and fresh herbs; or served with tomato sauce and parmesan like spaghetti. It’s easy to cook. Simply cut the squash in half lengthwise and remove the seeds. Brush the cut sides with a little olive oil and roast them (cut side down) in a baking dish or on a sheet pan at 400 degrees for about 40-50 minutes, until tender. Let the squash cool for a minute before shredding the flesh with a fork. So simple, healthy, tasty, and versatile. What are you waiting for?
