Halve the Spaghetti Squash (1) and remove the seeds.
3.
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.
4.
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) and Garlic (1 clove) till tender and slightly golden.
5.
Transfer the cooked onion and garlic to a large mixing bowl, and combine with the Greek Yogurt (1 cup) and Shredded Cheese (2/3 cup), and season with Salt (to taste) and Ground Black Pepper (to taste).
6.
When the spaghetti squash is cool enough to handle, use a fork to scrape the noodle like strands into the bowl, mix well.
7.
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).
8.
The casserole is ready when the top is a light golden brown.
Nutrition Per Serving
CALORIES
141
FAT
10.6 g
PROTEIN
8.5 g
CARBS
3.4 g
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