3 Spaghetti Squash & Tortellini {Winner Announced}

We have a ton of Spring Peepers and other frogs in our backyard that go nuts this time of year.  It was warm enough today to open the windows and doors to let the warm breeze in, and the sound of the frongs filled our house.  

Not going to lie, I could get used to this.  

This is a perfect spring/summer meal.  It's so bright and fresh, do I even call it cheery?  I'm not a huge meat eater so this works perfectly for me, but grilled chicken would be awesome with this too.  

And Congrats to Reeni of Cinnamon Girl Recipes. She was the winner of the Cuisinart Knife Giveaway.  I know she'll put it to good use, definitely stop by and see her amazing recipes.  

Recipe:

1 Spaghetti Squash

1 9 oz. package of Cheese Tortellini

2 Tablespoons Olive Oil

1 Tablespoon Green Onion chopped

1 Tablespoon Fresh Lemon Juice

1/2 Teaspoon Dried Basil

1/2 Teaspoon Dried Oregano

1 Teaspoon Garlic Powder

1 Teaspoon Salt

1 Teaspoon Pepper

1 Cup Organic Peas

Feta Cheese, crumbled, to sprinkle over top

*Best Served Warm*

1.  Cut the spaghetti Squash in half length wise.  And either bake it in the oven for 45-60 minutes at 350 degrees ...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.  Then checking for doneness, cooked it about another 10.  You want it to be fork tender.  Then using a fork, pull away from the sides and it looks like long spaghetti strands!

2.  Cook the Tortellini according to the package.

3.  I used Organic Frozen Peas, so I put them in a heat proof dish with about half an inch of water and microwaved it for 4 minutes.  (This was according to the package)

4.  Mix all ingredients except the Tortellini, in a large bowl.  When mixed go ahead and add the Tortellini.

5.  Serve with a sprinkle of Feta cheese and enjoy!