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.
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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.
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
Ingredients
- 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
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.
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)
How to Roast a Spaghetti Squash
Equipment
Ingredients
- 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.
- 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. Turn over.
- Use a fork to scrape out the insides and separate strands.
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.
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Bill Volckening says
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!
kelsey says
wow! yum! this looks delicious!
http://www.ladiesinnavy.com
Meredith {MarthaChartreuse} says
I'm intrigued by the crunch of the almonds! Yum!
Renée ♥ says
I love the texture the almonds bring to this dish!
Danielle says
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!
Renée ♥ says
Thank you! This immediately became one of our family favorites!
Rachel says
I can NEVER get the spaghetti squash to turn out! Any tips on getting it perfect? Mine is always mushy or too al dente!
Renée ♥ says
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.
Renée ♥ says
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.
Marlynn [UrbanBlissLife] says
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!
Dorothy at Shockingly Delicious says
Love the phrase "tier 1 miracle!"
Monica Louie says
This looks delicious and healthy! I am a new fan of squash, but I haven't had spaghetti squash lately. Thanks for sharing!
Blog to Taste says
I have a love/hate relationship with squash, but this sounds too good not to try it.
Emily Fata says
Oh my goodness, this recipe looks totally swoon-worthy! Talk about the perfect comfort food for the cooler autumn weather.
Renée ♥ says
Thanks, Emily! It's so good! ?
Heather says
I'm a huge fan of spaghetti squash but have only made it one or two ways. This sounds like something I'd love!
Renée ♥ says
You will love it - it's so tasty!
Paula @ I'm Busy Being Awesome says
Such a yummy recipe, perfect for a cosy fall night
Marisa says
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!!!
Mommy Peach says
Oh I love this. Looks so delicious!