Cheesy Spaghetti Squash Casserole
Ingredients
-
1
medium
spaghetti squash
-
1
tablespoon
butter
-
½
yellow onion
chopped
-
1
clove
garlic
-
1
cup
plain goat's milk yogurt or Greek yogurt
-
3
oz
raw goat cheddar, shredded and divided
-
1
teaspoon
sea salt or to taste
-
to taste
black pepper
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Cut the spaghetti squash in half and remove the seeds, placing the halves cut-side-down on the baking sheet.
- Bake for 35-45 minutes until easily pierced with a fork.
- Melt butter in a skillet and sauté the chopped onion and garlic until tender and golden.
- Combine the sautéed onion and garlic with yogurt and 2 oz. of shredded goat cheddar in a mixing bowl, seasoning with salt and pepper.
- Once the squash is cool enough to handle, scrape the strands into the bowl and mix well.
- Transfer the mixture to a casserole dish, smooth the top, and sprinkle the remaining goat cheddar on top.
- Bake for 30 minutes until the top is golden brown.
Nutrition Facts (estimated)
Servings
8
Calories
114
Total fat
6g
Total carbohydrates
10g
Total protein
4g
Sodium
404mg
Cholesterol
18mg
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