Occasionally, I have just a little bit too much fun during the weekend. Did I really need that extra glass of whiskey or wine? And sure, those cookies were good, but maybe eating half a dozen of them was over-indulgent. After a weekend like that, I find I really do crave something lighter and healthier. I also find that I am usually still too tired come Monday night to concoct anything elaborate, which is why this dish is a great option. Sure it takes time – an hour just to cook the squash, but for that hour, you can essentially forget about the spaghetti squash. After you take the squash out of the oven, you are minutes from eating. It’s light, full of healthy ingredients including the 42 calories/cup spaghetti squash and lycopene rich sundried tomatoes. As a main dish, it should serve 2 people, or 3-4 as a side dish.
1) Pre-heat oven to 375°F. Cut squash in half and scoop out seeds.
2) Place squash cut side up, brush lightly with olive oil, sprinkle with salt and pepper, to taste.
3) Bake in pre-heated oven for 30 minutes, flip squash cut side down and pour a thin layer, about half an inch, of water in the bottom of the pan, to prevent it from drying out.
4) Cook squash for another 30 minutes, and remove from oven.
5) About 10 minutes before your squash is done, heat a half a tablespoon oil (I particularly like using the oil from oil packed sundried tomatoes, but regular olive oil works well too) over medium-low heat, add garlic and sauté for 3-4 minutes. Add thinly sliced tomatoes, and thyme and heat for another 3-4 minutes. Remove from heat and cover to keep warm.
6) Using a clean kitchen towel or hot pad, hold one half of the spaghetti squash in your hand. Using a fork, begin pulling the squash meat. The squash with come out in thin strips, similar to spaghetti noodles. Repeat with the other half of the squash.
7) Toss the garlic-tomato mixture with the prepared squash and top with goat cheese.