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

  1. Preheat oven to 375℉.
  2. Cut the spaghetti squash in half length-wise with a large knife or cleaver.
  3. Place cut side down in a shallow baking dish.  Add 3/4" of water to the dish.
  4. Bake for 45 minutes or so, until the squash is soft to the touch.
  5. 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.
  6. When squash is done cooking, remove it from the oven and cool until it can be comfortably handled.
  7. 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.
  8. 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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