Spaghetti squash with chèvre and lemon thyme dressing

• Vegetarian
• Gluten free

• Produce

  • 1 Shallot, small
  • 1 Spaghetti squash, large
  • 2 tsp Thyme, fresh

• Condiments

  • 2 tsp Honey
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 Tablepsoons extra-virgin olive oil

• Nuts & Seeds

  • 1/4 cup Almonds, toasted

• Dairy

  • 2 oz Chevre, fresh

Found on healthyseasonalrecipes.com

Description

Directions

• 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.

Nutrition