Spaghetti Squash With Almonds

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!