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
- 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 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
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.
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