Preheat oven to 400 degrees F (200 degrees C).
Spaghetti Squash (1)
and remove the seeds.
Place halved spaghetti squash cut-side down on baking sheet. Bake for 35 to 45 minutes or until fork tender. Or you can place in a large pot with and 1-inch of water and steam till fork tender.
Remove the cooked squash from the oven or pot, melt the
Butter (1 Tbsp)
in a skillet over medium heat and saute the
Yellow Onion (1/2)
Garlic (1 clove)
till tender and slightly golden.
Transfer the cooked onion and garlic to a large mixing bowl, and combine with the
Greek Yogurt (1 cup)
Shredded Cheese (2/3 cup)
, and season with
Salt (to taste)
Ground Black Pepper (to taste)
When the spaghetti squash is cool enough to handle, use a fork to scrape the noodle like strands into the bowl, mix well.
Transfer the mixture to a roughly 2.5 quart casserole dish and smooth the top with a spatula. Sprinkle the remaining shredded cheese over the top, and return to the oven to bake for 30 minutes at 400 degrees F (200 degrees C).
The casserole is ready when the top is a light golden brown.