Dessert Spaghetti Squash with Apples, Walnuts, and Cinnamon Goat Cheese

While sweet zucchini spaghetti may seem a little unconventional, it's a real treat. Paired with a warm, buttery blend of cinnamon and apples, this zucchini is packed with festive fall flavors. A simple blend of goat cheese and Greek yogurt is the perfect creamy ingredient to complete your entire meal, and you'll be licking your spoon with this easy and healthy topper.
Preheat the oven to 350 degrees.Cut the zucchini spaghetti lengthwise, and brush the inside with olive oil. Place on a baking sheet, slice side down, and bake at 350 ° C for 35-45 minutes, or until lightly browned and tender.Remove from the oven and use a fork to remove the seeds. Sprinkle each half with ½ teaspoon of cinnamon and continue to prick the ”noodles" with the added cinnamon with a fork.In a medium saucepan over medium heat, melt the butter. Add apples, walnuts, brown sugar, 1 teaspoon cinnamon, ginger and salt. Stir constantly for even cooking. Cook until the apples are soft and the nuts are toasted, about 13-15 minutes. Spread the apple mixture evenly between the zucchini halves and stir gently with a fork. Return to the oven and bake at 350 ° until they are fully warmed and set, about 5 minutes.In a small bowl, combine the yogurt, goat's cheese, honey, and 1 teaspoon of cinnamon. Drizzle the yogurt mixture over the halves and serve immediately.