Paleo Plan

Spicy Spaghetti Squash with Almonds

Makes a dinner side dish for two adults, with leftovers for lunch or a snack.

Approximate cooking time: 60 minutes

Ingredients

  • 1 large spaghetti squash
  • 1/2 cup slivered almonds
  • 1 Tbs coconut oil
  • 1/2 - 1 tsp ground chipotle
  • 1/2 tsp sea salt
  • 1/8 tsp freshly grated nutmeg

Instructions

  • Preheat oven to 375℉.
  • Cut the spaghetti squash in half length-wise with a large knife or cleaver.
  • Place cut side down in a shallow baking dish.  Add 3/4" of water to the dish.
  • Bake for 45 minutes or so, until the squash is soft to the touch.
  • Meanwhile, add the slivered almonds to a small saute pan over medium-low heat.  Stir constantly until they turn golden brown.  Note: the almonds will burn quickly if not stirred, or if left unattended!  Set aside.
  • When squash is done cooking, remove it from the oven and cool until it can be comfortably handled.
  • Turn the cut side up, and remove from the rind with a fork.  This should be done cross-wise, so the strands of squash fall out like spaghetti.
  • Toss the spaghetti squash strands in coconut oil, ground chipotle, nutmeg and sea salt, and top with toasted almonds.  Great warm or cold.

2 Comments

  1. FYI, you can cook spaghetti squash in the microwave. Slice in half, scoop out seeds, put in microwave from 6-10 minutes depending on how you like it cooked. Then use a fork to scrape out the strands of ‘sghetti!

  2. We definitely have been very satisfied with all the meals we’ve tried on this paleo plan; however, this was not one of them. We ended up going out to eat. It needed some kind of sauce on it or something; it was way too bland.

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