While a sweet spaghetti squash might sound a little unconventional, it's quite a treat. Accompanied by a warm, buttery cinnamon apple mixture, this squash is packed with festive fall flavors. The simple goat cheese and Greek yogurt mixture is the perfect, creamy component to finish it all off, and you're going to be licking the spoon with this light and healthy topper.
1 medium spaghetti squash
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 1/4 cup chopped apples, such as Honeycrisp or Gala (about 2 medium apples)
1/2 cup chopped walnuts
1 1/2 tablespoons Tbsp brown sugar
3 teaspoons ground cinnamon, divided
1 teaspoon ground ginger
1/2 teaspoon Kosher salt
1/2 cup Greek yogurt
2 ounces goat cheese
1 tablespoon honey
How to Make It
Preheat oven to 350°.
Slice spaghetti squash lengthwise and cut-side interior with olive oil. Place cut-side down on a baking sheet and bake at 350° for 35-45 minutes, or until slightly browned and soft.
Remove from oven and use a fork to remove seeds. Sprinkle each half with ½ teaspoon cinnamon and continue to use a fork to create “noodles” and incorporate cinnamon.
In a medium saucepan over medium heat, melt butter. Add apples, walnuts, brown sugar, 1 teaspoon cinnamon, ginger, and salt. Mix continuously for even cooking. Cook until apples are softened and nuts are toasted, about 13-15 minutes. Divide apple mixture evenly between squash halves, and use a fork to gently combine mixture. Return to oven and bake at 350° for until completely warmed and set, about 5 minutes.
In a small bowl, combine yogurt, goat cheese, honey, and 1 tsp cinnamon. Top halves with yogurt mixture and serve immediately.
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