Spaghetti squash is such a fun fall ingredient. I mean, squash that looks like spaghetti? Come on.
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 to do
Cut the spaghetti squash in half lengthwise and scoop out the seeds. 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. 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.
Makes 3 cups