Spaghetti Squash with Pomegranate and Toasted Almonds
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Golden roasted spaghetti squash tossed with pomegranate arils, toasted almonds and fresh parsley, finished with a light drizzle of honey. A festive, healthy and gluten-free side for the holidays.
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!
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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.
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