Roasted Spaghetti Squash with Almonds, Cinnamon & Sage
Active Time: 15 minutes | Total Time: 1 hour | Serves Serves 4 | Gluten Free
- 4-pound spaghetti squash
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter
- 12 leaves fresh sage
- ½ cup sliced almonds
- ¼ cup raisins
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Heat the oven (with the oven rack in the middle) to 400°F.
Using your chef’s knife, cut off the stem from the squash. To cut the squash in half, first, firmly hold one end of the squash and insert the tip of your chef’s knife through the middle until it touches the cutting board. Then, pull the knife down through the squash until it hits the cutting board and cuts through the squash. Flip the squash around and repeat on the other side. The two halves should fall away from each other.
Place the squash on a rimmed sheet pan. Drizzle the oil over both halves; rub to coat. Flip them over so they lay cut-side down. Roast until they can be easily pierced with a paring knife, 40 to 45 minutes.
Once the squash is done, remove it from the oven and let rest, cut-side down, while you prepare the almond butter.
Put a medium skillet on the stove and place your butter, almonds, sage, raisins, and cinnamon nearby. Turn the heat on to medium. Add the butter and let it melt. Once melted, add the sage and cook, stirring, for 30 seconds. Now add the almonds and cook, stirring, until the almonds and butter start to brown, about 2 minutes (be careful the butter does not burn). Remove from the heat and stir in the raisins and cinnamon.
Flip the roasted squash halves over and scoop out the seeds. Use one or two forks to shred the flesh into “spaghetti” strands. Scoop out the spaghetti and place on a platter or plate. Sprinkle with salt and pepper (about 6 turns on pepper mill). Now pour the almond butter over the squash.
This recipe was printed from: