Wednesday, November 6, 2013

Honey-Lime Spaghetti Squash

Most people, it would seem, make spaghetti squash only in the way that is true to its name: like the traditional Italian pasta dish, spaghetti, drowned in tasteless tomato sauce and smothered with parmesan cheese. Truth be told, I don't even like spaghetti this way, so I was excited when I found a recipe that really appealed to me and did not involve any of the aforementioned ingredients.

I really love squash - any variety - and this particular one is especially appealing on a weeknight because you can microwave it, and it's done cooking in less than twenty minutes! You just have to be careful handling it because it will, I promise you, be very, very hot.

-1 three pound spaghetti squash
-2 tbsp. olive oil
-1/4 cup sliced almonds
-2 tbsp. fresh lime juice
-1 tbsp. honey
-1/2 tsp. ground cumin
-4 scallions
-cilantro (optional)
-salt & pepper

-Poke the spaghetti squash all over with a fork. Microwave for six minutes, flip, and microwave for ten more minutes. Carefully remove the squash from the microwave and allow to cool substantially.
-Meanwhile, heat your oven to 375°, spread the almonds on a baking sheet, and toast until lightly browned, about six minutes. Alternatively, toast them in a dry frying pan.
-Whisk together the olive oil, lime juice, honey and cumin with 1 tsp. salt and 1/4 tsp. pepper.
-When cool enough to handle, cut the squash in half, and scrape its spaghetti-like strands into a bowl. Toss with the dressing, and top with the scallions, almonds and cilanto.

{spaghetti squash}

{work out your aggression by poking the squash}

{after sixteen minutes}




Recipe here.

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