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! (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
- 1/2 ounce fresh basil chiffonade (about 1/4 cup)
- 2 ounces Jarlesberg shredded (about 1/2 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 the toasting before you see it.)
- 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.
How to Roast a Spaghetti Squash
Print Recipe Pin RecipeEquipment
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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Originally published March 15, 2015
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!
wow! yum! this looks delicious!
http://www.ladiesinnavy.com
I’m intrigued by the crunch of the almonds! Yum!
I love the texture the almonds bring to this dish!
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!
Thank you! This immediately became one of our family favorites!
I can NEVER get the spaghetti squash to turn out! Any tips on getting it perfect? Mine is always mushy or too al dente!
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.
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.
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!
Love the phrase “tier 1 miracle!”
This looks delicious and healthy! I am a new fan of squash, but I haven’t had spaghetti squash lately. Thanks for sharing!
I have a love/hate relationship with squash, but this sounds too good not to try it.
Oh my goodness, this recipe looks totally swoon-worthy! Talk about the perfect comfort food for the cooler autumn weather.
Thanks, Emily! It’s so good! ?
I’m a huge fan of spaghetti squash but have only made it one or two ways. This sounds like something I’d love!
You will love it – it’s so tasty!
Such a yummy recipe, perfect for a cosy fall night
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!!!
Oh I love this. Looks so delicious!