Spaghetti Squash with Chevre and Lemon Thyme Dressing

Roasted spaghetti squash strands with a creamy chevre and a cool lemon-thyme dressing are the star of this Paleo-friendly recipe. This dish is filling and healthful, ideal for a light lunch or dinner.

Ingredients:

• 1 spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 ounces chevre goat cheese
• 1 tablespoon fresh lemon thyme leaves
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

Preheat your oven to 375F 190C

Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp

Brush the cut sides of the squash with olive oil and season with salt and pepper

Place the squash halves, cut side down, on a baking sheet and roast for about 30-40 minutes or until the flesh is tender and can be easily shredded with a fork

While the squash is roasting, prepare the lemon thyme dressing

In a small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, fresh lemon thyme leaves, salt, and pepper

Once the squash is done, remove it from the oven and let it cool slightly

Use a fork to scrape the flesh into spaghetti-like strands

Divide the shredded spaghetti squash among serving plates

Crumble the chevre goat cheese evenly over the squash strands

Drizzle the lemon thyme dressing over the top of each serving

Garnish with fresh thyme sprigs

Serve immediately and enjoy