ROASTED PEAR AND SPAGHETTI SQUASH Recipe
chevre, raw honey, gnocchi
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Ingredients
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Ingredients
Method
Directions
Prepare the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides, and sprinkle with salt and black pepper. Place the squash cut side down on a baking sheet and roast for 30-40 minutes until tender.
Roast the Pears
While the squash is roasting, slice the pears into wedges. Toss them with 1 tablespoon of olive oil, raw honey, and a pinch of salt. Spread them out on a separate baking sheet and roast in the oven for about 20 minutes, or until they are tender and caramelized.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically about 2-3 minutes until they float to the surface. Drain and set aside.
Combine and Serve
Once the spaghetti squash is done, use a fork to shred the flesh into strands. In a large bowl, combine the spaghetti squash, cooked gnocchi, roasted pears, and crumbled chevre. Drizzle with additional raw honey if desired, and sprinkle with fresh sage if using. Serve warm.
