Spaghetti Squash with Almonds and Thyme

About

Spaghetti squash is a staple on any Low Carb or Keto diet, so it is essential to find ways to switch up the flavors! Roasted spaghetti squash is cut in half and roasted in the oven until golden brown and softened. The squash halves are cut into quarters and then filled with chopped almond, garlic, and fresh thyme mixture. The crunchy, savory topping is delicious compared to the sweet, soft flesh of the spaghetti squash. These are perfect for making ahead and having a nice aesthetic look.

Please use fresh thyme if at all possible. The flavor is much cleaner and brighter when you use fresh herbs. Store leftover herbs in a paper towel in the fridge and use it on a roasted chicken or a pork shoulder.

If the garlic cloves you have are small, use two instead of one.

Also, be sure to use whole almonds so the food processor can turn them into a coarse crumble, which will add a lot of texture.

The roasting time for the squash will depend on the freshness, so use the time in the recipe as a guideline. You are looking for a squash that is soft to the touch and lightly browned when cooked.

Serving suggestion

Serve these almond-filled spaghetti squash with this Keto Slow Roasted Pork Shoulder

Ingredients

2 lb spaghetti squash
1 cup almonds
3 tablespoon, chopped thyme, fresh
1 clove garlic
1 teaspoon salt, sea salt
½ tablespoon extra virgin olive oil

Instructions

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.
While the squash is roasting, add the almonds to a food processor and process briefly. The almonds should still be reasonably coarse.
Add in the garlic, fresh thyme, and 1 tsp salt. Pulse again until the almonds are a coarse crumb.
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.