This Smoky Garlicky Spaghetti Squash is the perfect Thanksgiving side. It's easy to prepare in advance and sure to impress.
Smoky Garlicky Spaghetti Squash
SERVES 4
INGREDIENTS:
1 medium spaghetti squash
1 Tbs. olive oil
2 large garlic cloves, thinly sliced
5-6 thyme sprigs (leaves only)
pinch crushed red pepper
1/2 tsp. smoked paprika
1/4 tsp. fine sea salt
3 Tbs. chopped and toasted marcona almonds (or skinless regular almonds)
DIRECTIONS:
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Preheat oven to 400 degrees and line a sheet pan with parchment paper.
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Carefully cut squash in half and drizzle with a olive oil plus a good pinch of salt. Roast cut side down on the sheet pan. Check doneness after 45 minutes (it could take up to one hour), a knife should be easily inserted and the strings of the squash separating. Let squash cool until it can be easily handled. Then, use a fork to gently pull out the spaghetti strings of the squash. Set aside in a mixing bowl.
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(Tip: Prick, then microwave the whole squash for 4-5 minutes before cutting in half to make it a little easier. Just be careful to watch out for steam.)
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Heat a skillet to medium and add the olive oil. Sauté garlic, thyme leaves, and red pepper flakes for 60 seconds - until fragrant, but not brown. Add in the smoked paprika, reserved squash, and sea salt. Gently combine and cook until the squash is heated through.
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Transfer to serving bowl and top with chopped almonds. Serve warm.
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NOTES: Spaghetti squash can be roasted and stored in the fridge up to one day before. Simply heat through with garlic, etc when ready to serve.
