I realize it was a little backwards to post the dessert half of my spaghetti squash dinner first, but let’s be honest that is always the best part! (Also don’t forget to go over and enter my coconut oil giveaway here!) Here is how I used the other half of our seven pound spaghetti squash. I was kind of winging it with this recipe, which caused a bit of challenge naming it. This recipe is a great way to enter fall; you get to use your winter squash, but still get a summery feel with the Mediterranean flavors.