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!