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Spicy Spaghetti Squash with Almonds

Yields1 Serving

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 large spaghetti squash
 ½ cup silvered/flaked almonds
 1 tbs coconut oil
 1/2 -1 tsp ground chipotle/smoked chilli
 ½ tsp sea salt
 1/8 tsp freshly grated nutmeg
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1. Preheat the oven to 375f/190c

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2. Cut the spaghetti squash lengthways in half, using a large cleaver or a knife.

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3. Place the squash side down in a shallow baking dish. Add 3/4” of water to the dish.

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4. Bake for 45 minutes until the squash is soft to touch.

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5. Add the silvered almonds to a small sauté pan over a medium-low heat.

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6. Stir constantly until it turns golden brown. Note: Almonds burn quickly if not stirred or if left unattended! Be sure to set aside.

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7. When you have finished cooking the squash, remove it from the oven and cool it until it can be handled comfortably.

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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.

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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.