This makes a dinner side dish for two adults, and there should be leftovers for lunch or a snack. Cooking time: Approx. 60 minutes.
1. Preheat the oven to 375f/190c
2. Cut the spaghetti squash lengthways in half, using a large cleaver or a knife.
3. Place the squash side down in a shallow baking dish. Add 3/4” of water to the dish.
4. Bake for 45 minutes until the squash is soft to touch.
5. Add the silvered almonds to a small sauté pan over a medium-low heat.
6. Stir constantly until it turns golden brown. Note: Almonds burn quickly if not stirred or if left unattended! Be sure to set aside.
7. When you have finished cooking the squash, remove it from the oven and cool it until it can be handled comfortably.
8. Turn the cut side upwards and remove the rind with a fork. Make sure to do this cross-wise so the strands of squash fall out like spaghetti.
9. Toss the strands of spaghetti squash in coconut oil, ground chipotle, nutmeg and sea salt, before topping with toasted almonds. This dish is great served either warm or cold.
Ingredients
Directions
1. Preheat the oven to 375f/190c
2. Cut the spaghetti squash lengthways in half, using a large cleaver or a knife.
3. Place the squash side down in a shallow baking dish. Add 3/4” of water to the dish.
4. Bake for 45 minutes until the squash is soft to touch.
5. Add the silvered almonds to a small sauté pan over a medium-low heat.
6. Stir constantly until it turns golden brown. Note: Almonds burn quickly if not stirred or if left unattended! Be sure to set aside.
7. When you have finished cooking the squash, remove it from the oven and cool it until it can be handled comfortably.
8. Turn the cut side upwards and remove the rind with a fork. Make sure to do this cross-wise so the strands of squash fall out like spaghetti.
9. Toss the strands of spaghetti squash in coconut oil, ground chipotle, nutmeg and sea salt, before topping with toasted almonds. This dish is great served either warm or cold.