Found on the website “MyRecipes.com” Sara Tane is the author of this unique dessert recipe.
Prep time: 20 minutes
Cook time: 45 minutes
Serves: 2-4
1 medium Spaghetti squash
1 Tablespoon extra-virgin Olive oil
1 Tablespoon unsalted Butter
1 1/4 cups chopped Apples, such as Sweet Tango, Honeycrisp or Gala (about 2 medium apples)
1/2 cup chopped Walnuts
1 1/2 Tablespoons 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
Directions:
1. Preheat oven to 350 degrees F.
2. Slice spaghetti squash lengthwise and drizzle cut-side interior with olive oil.
3. Place cut-side down on a baking sheet and bake at 350 degrees for 35-45 minutes, or until slightly browned and soft.
4. Remove from oven and use a fork to remove seeds. Sprinkle each half with 1/2 teaspoon cinnamon and continue to use a fork to create “noodles” and incorporate cinnamon.
5. 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.
6. Divide apple mixture evenly between squash halves, and use a fork to gently combine mixture. Return to oven and bake at 350° until completely warmed and set, about 5 minutes.
7. In a small bowl, combine yogurt, goat cheese, honey, and 1 tsp cinnamon. Top halves with yogurt mixture and serve immediately.