1 medium spaghetti squash, halved and deseeded
1/4 cup butter
6 sprigs thyme
Salt and pepper
1/3 cup chopped toasted pecans
1 tablespoon Dijon mustard
1 ounce balsamic vinegar
3 ounces extra-virgin olive oil
4 ounces goat cheese
12 ounces baby arugula
Preheat oven to 350 degrees. Place squash, cut-side up, in roasting pan. Put 1/8 cup butter and 3 sprigs of thyme in each squash half. Season with salt and pepper. Roast until tender, about 20 minutes.
Spread pecans on sheet tray and put in oven with squash until toasted, about 5 minutes. Set aside to cool.
Whisk together mustard, vinegar and olive oil. Season with salt and pepper. Crumble goat cheese over arugula and top with nuts. Shred spaghetti squash over nuts and toss to combine. Drizzle with dressing, toss to coat, and serve with freshly cracked pepper. Serves 4-6.
