1
3-pound spaghetti squash, halved lengthwise and seeded
3
tablespoons
olive oil
1/4
cup
sliced almonds
2
tablespoons
fresh lime juice
1
tablespoon
honey
1/2
teaspoon
ground chili powder
sea salt and black pepper
4
scallions, thinly sliced
Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with 1 tablespoon of the oil, and turn cut-side down. Roast until tender, 40 to 50 minutes.
Meanwhile, spread the almonds on a baking sheet and toast in oven, tossing occasionally, until golden brown, 6 to 8 minutes.
In a medium bowl, stir together the lime juice, honey, chili powder, the remaining 2 tablespoons of oil, 1 teaspoon salt, and ¼ teaspoon pepper.
With a fork, gently scrape the strands of squash flesh into the bowl and toss with the lime juice mixture. Sprinkle with the almonds and scallions.
Enjoy!
