Spaghetti Squash with Garlic & Almonds

Name: Spaghetti Squash with Garlic & Almonds
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
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

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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.

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Why You Will Love this Recipe
What Goes into this Recipe
How to Make this Recipe
FAQs & Expert Tips
Related Recipes
Spaghetti Squash with Garlic & Almonds

Why You Will Love this Recipe

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! (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 flavor to what has become one of our favorite vegetarian recipes.

What Goes into this Recipe

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.

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

★ 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.

Ingredient Notes & Substitutions

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.

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.

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.

FAQs & Expert Tips

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!

How can you make this spaghetti squash recipe vegan?

Simply sub in shredded vegan cheese for the Jarlsberg.

Spaghetti squash mixed with herbs, nuts, and cheese.

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5 from 8 votes

Jarlsberg, almonds, and garlic combine to bring crunch and rich, nutty depth to this versatile, crowd-pleasing dish.

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Course: Main, Side Dish

Cuisine: American

Diet: Low Lactose, Vegetarian

Prep Time:10 minutes

Cook Time:30 minutes

Skillet time:5 minutes

Total Time:45 minutes

Servings: servings

Calories: 191kcal

Author: Renee

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

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