Vegetarian Greek Salad Stuffed Spaghetti Squash

For the Dressing

• Juice of a lemon
• 1 tbsp red wine vinegar
• 1 tbsp coarse-grained mustard
• 1 tbsp olive oil
• 1 tsp honey (or agave)
• 1 tsp finely chopped fresh thyme leaves
• Generous salt and freshly ground pepper

For the Squash

• Large spaghetti squash
• 4 baby cucumbers
• 1 c assorted colorful baby tomatoes
• 0.5 c cubed or crumbled feta (or vegan feta)
• 0.25 c toasted pine nuts
• 2 sprigs fresh mint
• 2 sprigs fresh basil
• Freshly ground black pepper
• Sprinkle of sumac

1. Preheat the oven to 400 and lightly oil a baking dish.
2. Cut the top and bottom stems off the squash. Next, cut it in down the middle vertically, to make two identical halves. Scoop out the seeds.
3. Roast the squash halves cut-side facing downward for 30-45 minutes, depending on the size of the squash. Roast until the spaghetti strands are tender but not soft.
4. While the squash roasts, whisk together the dressing ingredients, slice the cucumbers and tomatoes, and cut the mint and basil very finely.
5. When the squash is done, remove the halves from the oven, flip them over, and gently fluff up the spaghetti strands with a fork.
6. Drizzle about half the dressing down into the squash fibers.
7. Combine the sliced cucumbers, sliced tomatoes, and feta with the remaining dressing, mixing gently.
8. Spoon the Greek salad filling into the squash halves, then top with pine nuts, fresh herbs, freshly ground black pepper, and a sprinkle of sumac.