Spaghetti Squash and Tortellini with Lemon, Herb and Feta Dressing

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   1.

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   Cut the spaghetti squash in half length wise.

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   You can place it (cut side down on a baking sheet) and bake it in the oven for 45-60 minutes at 350 F ... Or ... admittedly I just put it in a heat proof dish with half an inch of water and popped it in the microwave for 10 minutes.

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   Then I checked for doneness and cooked it about another 10 minutes.

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   You want it to be fork tender.

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   Then remove it from the oven or microwave and using a fork, pull the insides of the squash away from the peel.

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   It looks like long spaghetti strands!

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   Set the squash strands aside in a large bowl.

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   2.

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    Cook the tortellini according to the package instructions.

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    3.

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    I used organic frozen peas, so I put them in a heat proof dish with about half an inch of water and microwaved them for 4 minutes.

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    (This was according to the package.)

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    Put the peas into the bowl with the squash.

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    4.

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    Mix together all of the ingredients (except the tortellini and feta), in the large bowl.

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    When mixed go ahead and add the tortellini and mix gently to combine.

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    5.

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    Serve with a sprinkle of feta cheese and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.