Quick and Easy!

Roasted Spaghetti Squash with Sun Dried Tomatoes, Scallions and Lime Butter

Serves: 5

1 sm-med 1 - 1 1/2 pound spaghetti squash
1 - 1 1/2 oz Bella Sun Luci extra virgin olive oil
2/3 - 1 cup Bella Sun Luci sun dried tomatoes julienne, in olive oil or ready to eat
4-6 large whole scallions (green onions)
2-3 limes
4-6 oz butter, preferably unsalted
1/2-3/4 tsp ground cumin
Salt and fresh cracked pepper to taste

Pre-heat the oven to 375.
Cut the squash in half lengthwise
Scoop out the seeds.
Drizzle the olive oil onto a pan, season the squash and place face down onto the pan.
Bake 30 minutes, turn to 350 degrees and bake 15 more minutes. Turn the squash halves over and bake 15-30 more minutes or until very soft.
While the squash is baking, wash/clean the scallions. Slice thinly on the bias (diagonal). Set aside.
Zest the limes. Set the zest aside. Juice the limes. Set the juice aside.
In a saucepan over a medium-high flame, heat the butter until golden brown/bubbly. Turn to medium and add the lime juice, zest, seasonings, 3/4 of the sun dried tomatoes and 3/4 of the scallions.
When the squash is ready, cover each half with the butter mixture and bake 5-10 more minutes.
Scoop portions out of the skin, keeping the topping on top. Finish with the remaining 1/4 of the sun dried tomatoes and scallions.