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    Home » Recipes » Side Dishes

    Roasted Spaghetti Squash with Garlic & Almonds

    Published: Oct 10, 2019 · Modified: Feb 16, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    2-panel pin collage: Completed dish on top; roasted squash in shell on the bottom. Pin text reads: Easy Roasted Spaghetti Squash with Almonds & Garlic

    Roasted 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.

    Baked spaghetti squash mixed with herbs, nuts, and cheese.

    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 serve it it for breakfast, lunch, and dinner; both as a main dish and as a side. (It pairs very well with Eggs Provençal.) 

    One of the most amazing things about this easy spaghetti squash recipe is that Everyone in our family likes it! (Everyone!!!)

    We love how the Jarlsberg, almonds, and garlic combine to bring a great crunch and a rich, nutty flavor to what has become one of our favorite vegetarian meals. 

    Jump to:
    • Ingredients
    • How to Make this Recipe
    • Substitutions
    • Variations
    • More Squash Recipes
    • What to Serve with Roast Spaghetti Squash
    • Spaghetti Squash with Garlic & Almonds

    Ingredients

    This healthy spaghetti squash recipe has a simple list of common ingredients.

    • Spaghetti squash: Spaghetti squashes average about 5-7 pounds. They are typically available year round, with a peak season beginning in the early fall and lasting through the winter months.
    • Chopped almonds: We like the crunchy texture that chopped almonds bring to the plate; however, slivered almonds also work well.
    • Basil: Use fresh basil if at all possible. You can use dried basil, but it doesn't make the dish pop in the same way.
    • Jarlsberg: Because of its nutty flavors, Jarlsberg is our go-to whenever a recipe calls for Swiss cheese. You can use any Swiss cheese for this recipe.
    • Garlic: Use fresh garlic. It makes all the difference.

    How to Make this Recipe

    Roast Squash

    Preheat the oven to 375°F (190°C).

    Carefully split the Spaghetti Squash in half from blossom to stem. (Try this safe, easy method for splitting a spaghetti squash.)

    Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.

    Sqaush halves salted and peppered.

    Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.

    Spaghetti squash halves with cavities down on tray.

    Allow cooked squash to cool cut side down for at least 10 minutes.

    Baked spaghetti squash halves on tray.

    Use a fork to scrape out the insides and separate strands. Set aside.

    Fork shreddingout spaghetti-like strands from baked squash.

    Sauté & Serve

    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 the nuts 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 and garnish with additional cheese, almonds, and basil. Serve warm.

    Substitutions

    • Almonds: Pine nuts, chopped hazelnuts, or chopped cashews are all good substitutes.

    Variations

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

    • Vegan: It's easy to make this spaghetti squash recipe vegan. Simply sub in shredded vegan cheese for the Jarlsberg.

    Spaghetti squash mixed with herbs, nuts, and cheese.

    More Squash Recipes

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      Classic Baked Acorn Squash
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      Grilled Stuffed Squash Blossoms
    • OVerhead shot of a crockery bowl filled with butternut soup, garnished with pumpkin seeds.
      Curried Butternut Squash Soup
    • Close-up of baby yellow and zucchini squashes on square plate.
      Garlic Roasted Baby Squashes

    What to Serve with Roast Spaghetti Squash

    This spaghetti squash recipe makes a hearty meal all on its own; or serve it with a simple roast or grilled protein. (Chicken, steak, and seafood are all good choices.)

    If you'd like a more substantial, fully vegetarian meal, try pairing it with a panzanella salad or ratatouille.

    Baked spaghetti squash mixed with herbs, nuts, and cheese.
    5 from 13 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 Pin Add to Shopping List Go to Shopping List
    Course: Main, Side Dish
    Cuisine: American
    Diet: Low Lactose, Vegetarian
    Prep Time:10 minutes minutes
    Cook Time:30 minutes minutes
    Skillet time:5 minutes minutes
    Total Time:45 minutes minutes
    Servings: 4 servings
    Calories: 191kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Heavy Baking Sheet
    • 1 Silpat Mat or parchment paper
    • 1 Enameled Cast Iron Skillet or heavy skillet
    • 1 Tongs

    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 Squash

    • Preheat the oven to 375°F | 190°C.
    • Carefully split the Spaghetti Squash in half from blossom to stem. (Try this safe, easy method for splitting a spaghetti squash.)
    • 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.

    Sauté & Serve

    • 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.

    Notes

    For an easy workday dinner, top this easy Spaghetti Squash recipe off with a little stir-fry of spicy Italian Sausage, sliced mushrooms, and sweet onions.
    Serve with a spinach salad and a light vinaigrette, and you're set!

    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!

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    Originally posted March 15, 2015. This post has been updated with new images, content, and recipe instructions for improved reader experience.

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

    Reader Interactions

    Comments

      5 from 13 votes

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    1. Nathan says

      February 16, 2023 at 11:50 am

      5 stars
      It's been so long since I've made spaghetti squash, but now I'm having a major craving! This looks like a fantastic and comforting blend of flavors. Can't wait to try it out!

      Reply
    2. Anjali says

      February 16, 2023 at 10:56 am

      5 stars
      This was such a simple and easy way to make spaghetti squash and it was packed with flavor! We made it for lunch today and it was so satisfying and delicious!

      Reply
    3. Stacey Crawford says

      February 16, 2023 at 10:53 am

      5 stars
      This was such a simple but satisfying & tasty, meatless dish. The almonds made it extra filling. Such a great idea!

      Reply
    4. Tayler says

      February 16, 2023 at 10:39 am

      5 stars
      I made this spaghetti squash for dinner last night and it was incredible! So flavorful and easy to make!

      Reply
    5. Sara Welch says

      February 16, 2023 at 10:03 am

      5 stars
      This was such an easy yet hearty dish; enjoyed this for dinner last night and it was a hit all around the table! Easily, a new favorite recipe, indeed!

      Reply
    6. Mommy Peach says

      October 11, 2019 at 2:05 pm

      5 stars
      Oh I love this. Looks so delicious!

      Reply
    7. 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
    8. 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
    9. 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
    10. 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
    11. 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
    12. 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
    13. Dorothy at Shockingly Delicious says

      March 13, 2015 at 3:35 pm

      Love the phrase "tier 1 miracle!"

      Reply
    14. 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
    15. 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.

    16. 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
    17. 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
    18. kelsey says

      March 13, 2015 at 7:27 am

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

      Reply
    19. 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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