Msemmen with Honey and Toasted Walnut Crumb

Preheat your oven to 400 deg F (200 deg C).

Prepare the spaghetti squash by piercing it with a fork and roasting until tender, about 40 minutes.

Once cool, use a fork to scrape the flesh into delicate ribbons.

In a dry pan, toast the bulgur and chopped walnuts over medium heat until fragrant and slightly darkened, tossing constantly to prevent burning.

Assemble the dish by placing a generous pile of spaghetti squash in a small shallow bowl.

Sprinkle with the crumbled feta, followed by the toasted bulgur-walnut mixture.

The heat from the squash will slightly soften the feta, creating a creamy contrast to the crunch of the toasted grains and nuts.

Serve immediately as a warm, structured breakfast bowl with a delicate balance of textures.