Spaghetti squash is a dream come true for grain-averse carb-cravers out there. While making pasta from plants is a genius idea we never cease to be excited by, this recipe from chef to the stars, Mikaela Reuben, really stands out as something special. As a culinary nutritionist, health consultant and plant-based chef, Mikaela’s food offers balanced nutrition in addition to crave-able taste. In this vegan and gluten-free recipe, we’re not only getting a healthy dose of filling fiber from spaghetti squash, but a natural boost from flavor-packed garlic, almonds, herbs and spices.
Whip up this easy recipe for an impressive plant-based date night dinner, or just as a healthier alternative to kick a pasta craving to the curb. All it takes is a handful of fresh ingredients and a few minutes in the kitchen. For even more of Mikaela and her gluten-free goodness, try out her zucchini fritter recipe here!
Roasted Spaghetti Squash With Chermoula + Slivered Almonds
Makes 4 servings
Ingredients:
1 medium (approx. 4 lb) spaghetti squash
3 Tbsp of slivered almonds
1/2 cup fresh cilantro leaves
1/4 cup olive oil (plus extra to drizzle)
1 tsp pressed garlic
2 tsp harissa powder or chili powder
3 Tbsp lemon juice
1 1/2 tsp sea salt
1/2 tsp ground pepper
3/4 tsp smoked paprika
lemon zest
Directions:
Preheat oven to 375°. Prick the squash all over with the tines of a fork. Place foil on a rimmed baking sheet, and place the squash on its side in the preheated oven. Bake for about one hour, or until soft to the touch. Turn once mid-baking.
Remove squash from the oven. Let cool for about 10 minutes, then slice it horizontally, and scoop out and discard the seeds and pulp. Separate strands with a fork and set aside.
Spread almonds in one layer on an ungreased, rimmed baking sheet and lower oven temperature to 360°. Bake for 10 to 15 minutes, stirring occasionally, until golden and set aside.
In a blender, add two tablespoons of the roasted almonds (set aside one tablespoon for garnish), cilantro, oil, garlic, powder, lemon juice, salt, pepper and paprika and blend until smooth. Taste and adjust if needed.
Serve one cup squash with 1/4 cup of the chermoula, massaged gently through squash. Drizzle with olive oil, sprinkle with salt, pepper, the additional tablespoon of roasted almonds and lemon zest and enjoy immediately.
