Spaghetti Squash with Garlic & Almonds

5 from 8 votes

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

Course: Main dish or side

Cuisine: Vegetarian

Keyword: almonds, garlic, spaghetti squash

Prep Time:10 minutes

Cook Time:30 minutes

Skillet time:5 minutes

Total Time:45 minutes

Servings: servings

Calories: 191kcal

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.]

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.