Sweet and Spicy Spaghetti Squash
Discover an exciting twist on spaghetti squash with this sweet and spicy variation. Perfect for a low-carb dinner or a flavorful side dish, this recipe combines the natural sweetness of squash with a kick of spice to tantalize your taste buds.
Prep time: 10 minutesCook time: 40 minutesServes: 4
Ingredients
1 medium spaghetti squash
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tbsp honey
1/2 tsp red pepper flakes
1/2 tsp smoked paprika
2 cloves garlic, minced
1/4 cup fresh chopped cilantro
1 lime, juiced
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of the squash with olive oil, and season with salt and black pepper.
4. Place the squash halves cut side down on the prepared baking sheet and roast for 40 minutes, until the flesh is tender.
5. Remove from oven and let them cool slightly, then use a fork to scrape out the strands of squash into a large bowl.
6. In a small bowl, mix honey, red pepper flakes, smoked paprika, and minced garlic.
7. Pour the spice mixture over the spaghetti squash strands and toss to combine.
8. Squeeze fresh lime juice over the squash and toss again.
9. Garnish with chopped cilantro and serve warm.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat in a skillet over medium heat until warmed through or microwave for 1-2 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
