Spaghetti Squash and Tortellini with Lemon, Herb and Feta Dressing

1. Cut the spaghetti squash in half length wise. You can place it (cut side down on a baking sheet) and bake it in the oven for 45-60 minutes at 350 F … 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 I checked for doneness and cooked it about another 10 minutes. You want it to be fork tender. Then remove it from the oven or microwave and using a fork, pull the insides of the squash away from the peel. It looks like long spaghetti strands! Set the squash strands aside in a large bowl.

2. Cook the tortellini according to the package instructions.

3. I used organic frozen peas, so I put them in a heat proof dish with about half an inch of water and microwaved them for 4 minutes. (This was according to the package.) Put the peas into the bowl with the squash.

4. Mix together all of the ingredients (except the tortellini and feta), in the large bowl. When mixed go ahead and add the tortellini and mix gently to combine.

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