Saturday, January 18, 2014


Prep: 45 minutes   Cook: 30 minutes 
  • 1 medium spaghetti squash
  • 1 onion, diced
  • 2T butter
  • 3/4c plain greek yogurt or sour cream
  • 2 cloves garlic, minced
  • 1 1/3c sharp white cheddar cheese
  • 1t salt
  • 1/2t black pepper
  • 1/4t nutmeg

Preheat oven to 375*.Cut squash lengthwise, scoop out seeds, and place face-down on a baking sheet with a 1/2 inch of water. Bake for 45 minutes. 

While squash is baking, caramelize onions and butter in a cast iron skillet. Cook on medium, stirring frequently, until onions are brown and caramelized. Add garlic and cook for 2-3 minutes. Stir in spices. Once the squash has cooled some and you can handle it, scrape the flesh out with a fork. Stir the greek yogurt into the onions and then add the squash and 1 cup of the cheese. Stir until combined. Top with the remaining 1/3 cup cheese and pour into a baking dish. Bake for 30 minutes. If the top isn’t browned, broil for a few minutes until the cheese is brown and bubbly.

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