Ingredients

The following ingredients have 6 Servings
  • 1 large spaghetti Squash, cut in half lengthwise seeds scooped out
  • 1 small shallot
  • 3 tablepsoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 2 teaspoons fresh chopped thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup sliced toasted almonds
  • 2 ounces fresh chèvre (goat cheese), crumbled

Instruction

  • Place spaghetti squash in a 9 by 11 baking dish, cut-side down. Pour one cup water in the pan. Cover with a layer of parchment or wax paper. Cover with plastic wrap. Microwave until the spaghetti squash pulls apart into tender threads when tested with a fork, 16 to 20 minutes.
  • Meanwhile, puree shallot, oil, lemon juice, honey, thyme, salt and pepper in a mini prep, with an immersion blender or in a blender.
  • When squash is tender, carefully remove the cover, and transfer the squash to a cutting board with tongs. Scrape spaghetti squash out of the shell with the forks. Mound on a platter or plates. Drizzle all over with dressing, top with almonds and chevre. Serve hot, warm or cold.