Low Carb Spaghetti Squash with Almonds and Thyme Recipe

Gluten Free
Paleo
Quick Easy
Sides
Vegan
Vegetarian
4.6/5
(1643 reviews)
Low Carb Spaghetti Squash with Almonds and Thyme
Zylo Recipes

Description

Imagine golden strands of naturally sweet squash, transformed into a comforting and satisfying dish. This recipe elevates the humble spaghetti squash with a fragrant and texturally pleasing topping. The squash is roasted until tender, its flesh easily yielding to a fork, releasing a subtle sweetness that forms the base of this delightful creation.

Atop this bed of squash rests a savory crumble, made with finely chopped nuts, aromatic garlic, and fresh thyme. The nuts provide a satisfying crunch that contrasts beautifully with the soft squash, while the garlic infuses the dish with a warm, pungent note. Fresh thyme lends an herbaceous aroma, its delicate leaves releasing their essential oils as the dish bakes, creating an intoxicating fragrance that fills your kitchen.

The roasting process intensifies the natural sweetness of the squash, caramelizing its edges and creating a slightly nutty flavor. The almond-thyme crumble adds a layer of complexity, its savory notes balancing the sweetness of the squash perfectly. Together, these elements create a symphony of flavors and textures that will tantalize your taste buds.

This dish is incredibly versatile, making it perfect for a variety of occasions. It can be prepared ahead of time, making it ideal for meal prepping, or served as an elegant side dish for a dinner party. Its simplicity and wholesome ingredients make it a guilt-free indulgence that you can enjoy any time of day.

For the best flavor, fresh thyme is highly recommended. The vibrant green leaves add a burst of freshness that perfectly complements the other ingredients. When preparing the crumble, whole almonds are preferred, allowing you to control the texture and create a coarse, satisfying bite.

The roasting time may vary depending on the size and freshness of your squash, so keep a close eye on it and adjust accordingly. You'll know it's ready when the squash is easily pierced with a fork and the edges are lightly browned. This dish pairs well with a variety of proteins.

Enjoy with slow-roasted pork shoulder for a complete and satisfying meal or with your favorite protein.

Preparation Time

Prep Time
15 min
Cook Time
30 min
Total Time
45 min

Nutrition Information

Per 1 portion serving
C
Calories
280 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
4 g

P
Protein
6 g

C
Fats
22 g
Saturated Fats 2 g
Unsaturated Fats 18 g

Cholestrol 0 mg
Sodium 50 mg
Potassium 500 mg
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Ingredients

    1.
    Spaghetti squash
    Spaghetti squash
    2 lb
    2.
    Almonds
    Almonds
    1 cup
    3.
    Thyme, fresh
    Thyme, fresh
    3 tablespoon, chopped
    4.
    Garlic
    Garlic
    1 clove
    5.
    Salt, sea salt
    Salt, sea salt
    1 teaspoon
    6.
    Extra virgin olive oil
    Extra virgin olive oil
    0.5 tablespoon

Instructions

    1.
    Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon (save the seeds to roast later, if desired). Place the squash cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes, or until the squash is soft when poked and lightly browned.
    2.
    While the squash is roasting, place the almonds in a food processor and pulse briefly until coarsely chopped. Avoid over-processing into a fine powder; a coarse texture is desired.
    3.
    Add the garlic, fresh thyme, and 1 teaspoon of salt to the food processor with the almonds. Pulse again until the mixture forms a coarse crumb.
    4.
    Remove the roasted squash from the oven and increase the oven temperature to 500°F (260°C). Let the squash cool slightly, then cut each half into four pieces. Fill each piece with the almond-thyme crumble and drizzle with olive oil. Return the squash to the oven and roast for 5 minutes, or until the crumble is browned and toasted. Serve immediately.