Spaghetti Squash with Smoky Almonds

I wasn't always a squash fan, herbivores. I avoided it like the plague growing up, rolling my eyes dramatically every time my mother placed it on our dinner table. But I have been forced to reconsider my youthful hesitation. Strictly by necessity at first-- this month our CSA box is arriving every week with at least one gourd, sometimes two or three. At first I groaned. Squash is so... so... so much work, amiright?! All of that hacking and chopping and peeling and scraping and roasting. Plus cooked squash is often mushy and overly sweet and frankly, just not very interesting.

I'm rethinking my initial hesitation. My thrifty nature will not allow me to discard perfectly good produce, so I have been experimenting like a crazy woman with all of the gorgeous local squash piling up on my window sill.

And goodness me, has it ever paid off. I have been roasting and sauteing and braising so many different varieties of squash, experimenting with flavor profiles and textures. It's been a delicious autumn, produce junkies. I think I've even picked a favorite among gourds.

Why yes, I sure did need both of these knives to cut this sucker in half...

Oh, spaghetti squash. Will you marry me? Le Sigh. My new-found ardor inspired me to monkey with this Martha Stewart recipe, amping it up with spicy, smoky almonds.

The salty cheese, the snap of the fresh herbs, the al dente pasta-like texture of the squash all combine into an infinitely satisfying autumn meal. This would make a stylish side dish at any harvest gathering, or if you're like me, you'll eat it standing at the counter, hot out of the oven.

Bain taitneamh as do bheil!

PREP TIME: 45 minutes

COOKING TIME: about 1 hour

MAKES: about five 1 cup servings

INGREDIENTS:

for the roasting squash:

• 1 large (4-5 pounds) spaghetti squash
• 1/2 cup olive oil
• 1/4 cup brown sugar
• sea salt & freshly cracked pepper

for the almonds:

• 1 cup unroasted, unsalted almonds, roughly chopped
• 1 teaspoon olive oil
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• pinch of cayenne powder, to taste
• sea salt & freshly cracked pepper, to taste

to bring it all together:

• 1 large shallot, finely diced (about 1/4 cup)
• 2 cloves garlic, finely diced (about 1 tablespoon)
• 1 teaspoon olive oil
• 1 cup coarsely shredded parmesan cheese
• 2 tablespoons finely minced fresh thyme
• 1 teaspoon finely chopped fresh sage

DIRECTIONS:

1. Preheat the oven to 400 degrees Fahrenheit. Prepare the squash: halve lengthwise and scoop out the seeds. In a small bowl, combine 1/2 cup olive oil, 1/4 cup brown sugar, a generous sprinkle of sea salt and a few twists of the pepper mill. Brush brown sugar mixture over the squash halves and place cut side down on a rimmed sheet tray. Roast squash in the oven until very tender to the touch, about 45 minutes to 1 hour.
2. When squash is tender, remove from oven and allow to cool for 10 minutes. With a fork, scrape out the flesh horizontally to the top of the squash, creating long strands. Place in a large bowl and set aside.
3. While the squash is cooking, prepare the almonds. In a medium bowl, whisk together 1 teaspoon olive oil, 1 tablespoon honey and 1 teaspoon smoked paprika. Add cayenne powder, salt and pepper to taste. Toss almonds in the bowl, stirring to thoroughly coat.
4. Place almonds on a sheet tray and put in the oven next to the roasting squash. Roast until the almonds are slightly browned, about 10 minutes. Don't forget about these babies-- they burn fast! Remove from oven immediately and allow to cool.
5. To bring it all together: heat up 1 teaspoon olive oil in a small skillet until the surface begins to shimmer. Add shallots and saute until soft and translucent. Add garlic and saute for one minute more, taking care not to let garlic brown. Remove from heat and set aside.
6. In a large bowl, mix together roasted squash, sauteed shallots and garlic, shredded parmesan, fresh thyme and fresh sage. Season liberally with sea salt and freshly cracked pepper.
7. Garnish with smokey almonds. Serve immediately.