Spaghetti Squash with Pomegranate and Toasted Almonds
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When spaghetti squash meets holiday magic. This Spaghetti Squash with Pomegranate and Toasted Almonds is the perfect mix of cozy and festive! Sweet honey drizzle, tart pomegranate seeds, and crunchy toasted almonds make it a show-stopping side dish (or a light main) that feels fancy but is oh-so-simple. Bonus for women over 50: Pomegranate seeds are rich in antioxidants that support heart health and glowing skin—just what we need this season! Who’s adding this to their holiday table?
Equipment
- sharp chef's knife
- Large baking sheet
- Parchment Paper
- skillet
- mixing bowl
Ingredients
- 2 med spaghetti squash cut in half
- 2 tbsp extra-virgin olive oil
- 1 cup pomegranate arils (seeds)
- ½ cup toasted almonds
- Italian parsley for ganish
- 2 tbsp honey
Instructions
- Note: if the spaghetti squash is too hard to cut in half, place it in the oven at 425 degrees for 10 minutes until it is softened. Then let cool and slice in half; scrape out seeds and proceed with the rest of the instructions.
- Preheat the oven to 425°F
- Cut spaghetti squash in half and scoop out the seeds brush with olive oil, and seasoned with salt and pepper. Place the spaghetti squash face down on a baking sheet. Bake in the oven for 35 minutes.2 med spaghetti squash, 2 tbsp extra-virgin olive oil
- While the spaghetti squash is roasting prep the pomegranate separating the seeds from the pulp. And set aside.
- Toast the almonds using a medium size skillet by placing them on your stove, top on medium heat by continuously stirring for one to two minutes. When the almonds are fragrant and toasted set them aside.½ cup toasted almonds
- Once spaghetti squash is done, remove from oven and scrape with a fork to create spaghetti like strands. Move the spaghetti strands to a serving platter
- Toss with pomegranate arils (seeds) and toasted almonds, drizzle the honey evenly over the entire dish and garnishing with Italian parsley.1 cup pomegranate arils (seeds), Italian parsley, 2 tbsp honey
- Serve, as you would a lovely pasta dish!
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Tips for Perfect Spaghetti Squash
- Soften Before Cutting: If your spaghetti squash is too tough to slice, pop it in the oven at 425°F for 10 minutes to soften it slightly. Let it cool before cutting for safe, easy handling.
- Get Perfect Strands: Use a fork to gently scrape the squash, pulling lengthwise for long, spaghetti-like strands.
- Toast Almonds Like a Pro: Toasting almonds in a dry skillet over medium heat brings out their natural oils and flavor. Stir constantly and remove from heat as soon as they’re fragrant and golden.
- Pre-Prep Pomegranate Arils: To avoid the mess, separate the seeds from the pulp ahead of time. Submerge the fruit in a bowl of water to make the process easier and keep the juice from staining.
Kitchen Tools You’ll Need
- Sharp Chef’s Knife: For cutting the spaghetti squash safely and easily.
- Large Baking Sheet: Perfect for roasting the squash evenly.
- Skillet: Great for toasting almonds to perfection.
- Mixing Bowl: For combining the finished squash with the toppings.
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