Preheat oven to 375ºF.
Add 1/2” water to a shallow pan and place the cut side of the squash down. Cover with aluminum foil and bake for 1 hour or until the squash is tender and the strands easily separate.
While the squash is cooking, unwrap the goat cheese and place in the freezer so that it can get firm for slicing, about 15 minutes. Toss the red peppers and zucchini with 3 T of the olive oil, BeeMaid honey and salt. Spread the vegetables on a sheet pan.
In a small bowl mix the bread crumbs with the remaining 1 T of olive oil. Remove the goat cheese from the freezer and cut into 12 slices, it may crumble a bit, just press it back together. Gently press each slice into the bread crumbs and place on a 2nd sheet pan lined with parchment paper.
When the squash is done, remove it from the oven and raise the oven temperature to 425*. Add the sheet pans of veggies to the oven and roast them for 5 minutes, now add the goat cheese and cook for another 5-7 minutes. Remove the goat cheese when they start to brown a bit and become crispy, take care that the cheese doesn’t start to run!
When the veggies and goat cheese are almost done baking, take a fork and begin to remove the spaghetti strands from the squash into a large bowl. Remove the veggies and cheese medallions from the oven. Add the veggies to the spaghetti squash along with the parmesan, basil and garlic, toss to combine.
Serve immediately with the crispy goat cheese medallions on top along with freshly ground pepper and salt to taste.
This recipe is also great with whole wheat pasta instead of spaghetti squash.
YIELD: Makes 4 servings