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    Home » Eating Style » Gluten-free

    Spaghetti Squash with Garlic & Almonds

    October 10, 2019 • Updated: November 18, 2020 • by Renée • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

    Spaghetti Squash with Garlic & Almonds combines Jarlsberg, almonds, and garlic for a delicate crunch and rich, nutty depth in this light and easy spaghetti squash recipe.

    Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

    This post may contain affiliate links, but don't worry - they won't bite.

    A while back, I found a recipe for Garlic Spaghetti Squash with Herbs on one of my favorite food blogs, Pinch of Yum. Unfortunately, when I finally got around to putting it together for the first time (after a very long day of teaching that followed a very short night of sleep) I realized that it called for a few things I didn't have on hand; moreover, no way was I ponying up for pine nuts at the end of the month. So I made a few changes. 

    The results were amazing! Everyone in our family ate it - and liked it! Everyone! (Unanimous appreciation of a new food by all family members = Tier I Miracle!) We love how the Jarlsberg, almonds, and garlic combine to bring a great crunch and a rich, nutty depth to what has become one of our favorite easy spaghetti squash recipes. 

    Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

    Not only is this Spaghetti Squash with Garlic & Almonds a snap to make and super tasty, but it has proven itself to be as quite versatile, too. We've served it it for breakfast, lunch, or dinner; both as a main dish and on the side. (It pairs very well with Eggs Provençal.) 

    TIP: For an easy workday dinner, we like to top this easy Spaghetti Squash recipe off with a little stir-fried mixture of spicy Isernio Hot Italian Sausage, sliced mushrooms, and sweet onions. Serve with a spinach salad and a light vinaigrette, and you're set.

    Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

    Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman
    5 from 8 votes

    Spaghetti Squash with Garlic & Almonds

    Jarlsberg, almonds, and garlic combine to bring crunch and rich, nutty depth to this versatile, crowd-pleasing dish.
    Print Recipe Pin Recipe
    Course: Main dish or side
    Cuisine: Vegetarian
    Prep Time:10 minutes
    Cook Time:30 minutes
    Skillet time:5 minutes
    Total Time:45 minutes
    Servings: 4 servings
    Calories: 191kcal
    Author: Renee

    Equipment

    • Half-Sheet Pan
    • Silpat Mat
    • Enameled Cast Iron Skillet

    Ingredients

    US Customary - Metric
    • 1 medium spaghetti squash halved and seeded
    • Olive oil
    • Kosher salt
    • 2 cloves garlic minced
    • ½ cup chopped almonds toasted
    • ½ ounce fresh basil chiffonade (about ¼ cup)
    • 2 ounces Jarlesberg shredded (about ½ cup)
    • Fresh ground black pepper

    Instructions

    Roast Spaghetti Squash

    • Preheat the oven to 375°.
    • Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
    • Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
    • Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
    • Allow cooked squash to cool cut side down for at least 10 minutes.
      Use a fork to scrape out the insides and separate strands. Set aside.
      [For more specific directions/pictures, see "How to Roast a Spaghetti Squash" below.]

    Spaghetti Squash with Garlic & Almonds

    • Heat a 10-inch cast iron or other large, heavy skillet over medium heat.
      Toss in chopped almonds into dry skillet and sauté for 1-2 minutes, just until they are barely beginning to toast.
      You will smell them toasting before you see any color change.
    • Immediately reduce heat to low, and add a tablespoon or so of olive oil.
      Toss in the minced garlic and sauté one more minute.
    • Stir in cooked spaghetti squash and turn heat back up to medium. 
      Using tongs, continue to sauté for about 2-3 more minutes, until almonds and garlic are distributed evenly and squash is heated through. 
      Try not to cook it too long, or the spaghetti squash strands will get mushy.
    • Remove from heat.
      Toss in grated Jarlsberg cheese and fresh basil.
      Using tongs, toss to mix. Salt and pepper to taste.
    • Garnish with additional cheese, almonds, and basil. Serve warm.

    Nutrition

    Serving: 1serving | Calories: 191kcal | Carbohydrates: 12.7g | Protein: 17.1g | Fat: 13.9g | Saturated Fat: 3.6g | Cholesterol: 10mg | Sodium: 484mg | Potassium: 279mg | Fiber: 3.7g | Sugar: 4.4g | Calcium: 171mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    If you love winter squashes, be sure to check out our recipe for Curried Butternut Squash Soup. It's amazing!

    Recipe Updated October 19, 2019 (Originally published March 15, 2015)
    5 from 8 votes

    How to Roast a Spaghetti Squash

    Easy step-by-step instructions for oven-roasted spaghetti squash.
    Print Recipe Pin Recipe
    Course: Main dish or side
    Cuisine: Vegetarian
    Prep Time:5 minutes
    Cook Time:30 minutes
    Total Time:35 minutes
    Servings: 4 servings
    Author: Renee

    Equipment

    • Half-Sheet Pan
    • Silpat Mat

    Ingredients

    US Customary - Metric
    • 1 medium spaghetti squash halved and seeded
    • Olive oil
    • Kosher salt
    • Freshly ground black pepper

    Instructions

    • Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
    • Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
      How to Cook Spaghetti Squash | The Good Hearted Woman
    • Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
      How to Cook Spaghetti Squash | The Good Hearted Woman
    • Allow cooked squash to cool cut side down for at least 10 minutes. Turn over.
      How to Cook Spaghetti Squash | The Good Hearted Woman
    • Use a fork to scrape out the insides and separate strands.
      How to Cook Spaghetti Squash | The Good Hearted Woman
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    Spaghetti Squash with Garlic & Almonds on colorful tray    Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted WomanWavy Line

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!
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    About Renée

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

    Comments

    1. Mommy Peach says

      October 11, 2019 at 2:05 pm

      5 stars
      Oh I love this. Looks so delicious!

      Reply
    2. Marisa says

      October 10, 2019 at 7:40 pm

      OKay this is right on time because I keep seeing Spaghetti squash at the store and I have no idea what to make with it! This looks perfect!!!

      Reply
    3. Paula @ I'm Busy Being Awesome says

      October 10, 2019 at 2:28 pm

      Such a yummy recipe, perfect for a cosy fall night

      Reply
    4. Heather says

      October 10, 2019 at 2:10 pm

      I'm a huge fan of spaghetti squash but have only made it one or two ways. This sounds like something I'd love!

      Reply
      • Renée ♥ says

        October 10, 2019 at 2:23 pm

        You will love it - it's so tasty!

        Reply
    5. Emily Fata says

      October 10, 2019 at 1:47 pm

      Oh my goodness, this recipe looks totally swoon-worthy! Talk about the perfect comfort food for the cooler autumn weather.

      Reply
      • Renée ♥ says

        October 10, 2019 at 1:49 pm

        Thanks, Emily! It's so good! ?

        Reply
    6. Blog to Taste says

      March 15, 2015 at 1:05 am

      I have a love/hate relationship with squash, but this sounds too good not to try it.

      Reply
    7. Monica Louie says

      March 13, 2015 at 3:39 pm

      This looks delicious and healthy! I am a new fan of squash, but I haven't had spaghetti squash lately. Thanks for sharing!

      Reply
    8. Dorothy at Shockingly Delicious says

      March 13, 2015 at 3:35 pm

      Love the phrase "tier 1 miracle!"

      Reply
    9. Marlynn [UrbanBlissLife] says

      March 13, 2015 at 2:39 pm

      5 stars
      I like the combo of flavors here! I've only made spaghetti squash a few times but it just hasn't hit home with me, until I made them into blinis... but I'll keep trying, and this dish looks like a good one to try for sure!

      Reply
    10. Rachel says

      March 13, 2015 at 9:08 am

      5 stars
      I can NEVER get the spaghetti squash to turn out! Any tips on getting it perfect? Mine is always mushy or too al dente!

      Reply
      • Renée ♥ says

        March 13, 2015 at 10:09 am

        I've found that 25-30 minutes at 375° for a small-medium squash works just about perfect for me. (Cook them cut-side down.) I always let them cool face down on the tray after I take them out of the oven, which steams them a bit longer and keeps the moisture in.

        When I first started making spaghetti squash, I found that organically grown squashes seemed to cook more consistently with better results than non-organic. I know this is purely anecdotal evidence, but I'm always careful to buy organic squashes now.

        Reply
        • Renée ♥ says

          March 13, 2015 at 10:11 am

          Also, for this recipe, it is better to have the squash a little al dente because you are going to be stir-frying it a bit in the preparation.

    11. Danielle says

      March 13, 2015 at 8:12 am

      Renee, I'm a huge fan of healthy recipes especially when they have simple ingredients. This looks great and I can't wait to try it! Thank you for sharing, cheers!

      Reply
      • Renée ♥ says

        March 13, 2015 at 10:13 am

        Thank you! This immediately became one of our family favorites!

        Reply
    12. Meredith {MarthaChartreuse} says

      March 13, 2015 at 8:05 am

      5 stars
      I'm intrigued by the crunch of the almonds! Yum!

      Reply
      • Renée ♥ says

        March 13, 2015 at 10:11 am

        I love the texture the almonds bring to this dish!

        Reply
    13. kelsey says

      March 13, 2015 at 7:27 am

      wow! yum! this looks delicious!
      http://www.ladiesinnavy.com

      Reply
    14. Bill Volckening says

      March 13, 2015 at 7:20 am

      5 stars
      This recipe may get me to finally try spaghetti squash. I like squash, but wasn't sure I could eat a whole one by myself, and I knew it wasn't really spaghetti. LOL!

      Reply

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