Low Carb Spaghetti Squash with Almonds and Thyme
How to Make It
Step 1
Preheat the oven to 400 F. Cut the spaghetti squash in half and remove the seeds using a spoon. Feel free to save the seeds to roast and eat later on. Place the squash cut sides down on a parchment-lined baking sheet. Roast squash for 35-40 minutes. If the squash is older, it will take less time to cook, so use this time range as a guide. You are looking for the squash to be soft when poked and lightly browned all over.
Step 2
While the squash is roasting, add the almonds to a food processor and process briefly. The almonds should still be reasonably coarse.
Step 3
Add in the garlic, fresh thyme, and 1 tsp salt. Pulse again until the almonds are a coarse crumb.
Step 4
Remove the squash from the oven once cooked. Turn the oven up to 500 F. Allow the squash to cool slightly so you can handle it. Then cut each half into four pieces. Fill each cavity with the almond thyme crumble. Drizzle the squash with olive oil. Return the squash with almond filling to the oven and roast for 5 minutes to toast almond crumble. Once the filling is browned, remove the squash from the oven and serve immediately.
Ingredients
- Spaghetti squash – 2 lb
- Almonds – 1 cup
- Thyme, fresh – 3 tablespoon, chopped
- Garlic – 1 clove
- Salt, sea salt – 1 teaspoon
- Extra virgin olive oil – 0.5 tablespoon