Spaghetti squash is such a fun fall ingredient. I mean, squash that looks like spaghetti? Come on. It's also great for Whole30! You can use it to make other fun recipes like Spaghetti (Squash) & Roasted Turkey Meatballs and Spaghetti Squash Egg Nests with Avocado Ranch. 

WHAT YOU NEED

1 spaghetti squash (about 2 pounds)
3 tablespoons Tessemae’s Lemon Garlic Dressing
1 teaspoon fresh thyme leaves, chopped
Coarse salt and fresh ground pepper

WHAT YOU DO

Cut Raw Method:

Cut the spaghetti squash in half lengthwise using a large heavy chefs knife. Use the weight of the knife to cut through the squash.  Scoop out the seeds with a metal spoon. Rub with 1 tablespoon Lemon Garlic and season with salt and pepper. Place cut side down on a baking sheet lined with aluminum foil. Roast at 400F until very tender, 30-45 minutes depending on the size. (Test the tenderness with a paring knife; it should easily pierce the squash.) Remove the squash and let cool until it’s easy to handle.

Roast Whole Method:

Pierce Spaghetti squash in a few places with a sharp knife. Set on a baking sheet lined with aluminum foil. Roast at 400F until very tender, 45 minutes to 1 hour, minutes depending on the size. (Test the tenderness with a paring knife; it should easily pierce the squash.) Remove the squash and let cool until it’s easy to handle. Half lengthwise and scoop out the seeds.

Both Methods:

Use a fork to scrape out the crosswise strands into a bowl. Toss with the thyme, 2 tablespoons Lemon Garlic and season with salt and pepper.