Spaghetti Squash with Pomegranate and Toasted Almonds – A Festive, Healthy Side
This is the perfect spaghetti squash dish for the holidays. Tender, golden strands are tossed with juicy pomegranate arils, crunchy toasted almonds and fresh flat-leaf parsley, then finished with a light drizzle of honey. It’s sweet, savory and so pretty on the table.
I love serving it in a big white platter for Thanksgiving and Christmas dinners. The red and green colors make it feel so festive, and it’s a light, healthy side that everyone can enjoy alongside richer holiday dishes.
Why I Love This Recipe
- Bright, festive colors that look beautiful on a holiday table
- Sweet, savory and crunchy in every bite
- A light, gluten-free alternative to pasta or heavy sides
- Just six simple ingredients
- Easy to make ahead for entertaining
Everything You Need
Spaghetti Squash with Pomegranate and Toasted Almonds
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Equipment
- sharp chef's knife
- Large baking sheet
- Parchment Paper
- skillet
- mixing bowl
Ingredients
- 2 medium spaghetti squash cut in half
- 2 tbsp extra-virgin olive oil plus a little more for finishing
- sea salt and fresh cracked pepper to taste
- 1 cup pomegranate arils seeds
- ½ cup sliced almonds
- fresh flat-leaf (Italian) parsley chopped, for garnish
- 2 tbsp honey
Instructions
- Preheat the oven to 425°F. If your squash is too hard to cut, place it in the oven whole for 10 minutes to soften, then let it cool slightly.
- Cut the squash in half lengthwise and scoop out the seeds.
- Brush or drizzle the insides with olive oil and season with salt and pepper. Place the halves cut side down on a parchment-lined baking sheet.
- Roast for 30 to 35 minutes, until tender.
- While the squash roasts, toast the almonds in a dry skillet over medium heat, stirring constantly, for 1 to 2 minutes until fragrant and golden. Set aside.
- Scrape the squash into long strands with a fork and transfer them to a serving platter.
- Drizzle with a little olive oil and season with sea salt and fresh cracked pepper.
- Sprinkle with the pomegranate arils and toasted almonds, then add the chopped parsley.
- Finish with a light drizzle of honey and serve, just like a lovely pasta dish!
Video
More About This Recipe
Christine’s Tips
- New to spaghetti squash? Check out my step-by-step guide on How to Prepare Spaghetti Squash.
- Watch the almonds: They go from golden to burnt quickly, so keep them moving in the pan and take them off the heat as soon as they smell toasty.
- Easy pomegranate seeds: Cut the pomegranate in half and tap the back with a wooden spoon over a bowl. Or grab a container of ready-to-eat arils.
- Make it vegan: Swap the honey for pure maple syrup.
- Make it ahead: Roast and scrape the squash a day early. Rewarm it, then add the toppings just before serving.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days. The almonds will soften a little, so add fresh ones when you serve again.
- Reheating: Warm gently in a skillet or the microwave.
Why This Dish Is Good for You
Spaghetti Squash for Fiber
Spaghetti squash is a light, low-carb swap for pasta that’s naturally high in fiber, which supports digestion and helps keep you full.
Pomegranate for Antioxidants
Pomegranate arils are packed with antioxidants and vitamin C, and they add a burst of juicy sweetness.
Almonds for Healthy Fats and Protein
Almonds bring heart-healthy fats, plant protein, vitamin E and magnesium, plus that satisfying crunch.
Final Thoughts
This spaghetti squash with pomegranate and toasted almonds is one of my favorite holiday sides. It’s light, colorful and full of flavor, and it always gets compliments around the table.
If you make it, I’d love to see it! Share your platter on Instagram and tag me @christine_avanti. For the long version of this recipe, check out my YouTube channel.
And remember: you are deeply loved by God. ❤️