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Cheesy Spaghetti Squash Casserole
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| Cheesy Spaghetti Squash Casserole Author: Detoxinista.com Prep time: 1 hour 15 mins Total time: 1 hour 15 mins Serves: 4-6 Cooked spaghetti squash has a surprisingly similar texture to hash browns, and blends seamlessly into this simple hash-brown-like casserole. Combined with sauteed onions, creamy yogurt, and a bit of raw goat cheddar, this creamy dish is classic comfort food, without leaving you uncomfortable later. Ingredients | |
| 1 medium | spaghetti squash |
| 1 tablespoon | butter |
| ½ | yellow onion, chopped |
| 1 | garlic clove, minced |
| 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 |
| black pepper, to taste | |
Instructions
Preheat the oven to 400F and line a baking sheet with a Silpat or parchment paper. Cut the spaghetti squash in half, and remove the seeds. Place the squash halves cut-side-down on the baking sheet, and cook for 35-45 minutes, or until a fork can easily pierce the outer shell.
Once you have removed the cooked squash from the oven, melt the butter in a skillet over medium-high heat and saute the chopped onion and garlic until tender and slightly golden, about 5 minutes.
Transfer the cooked onion and garlic to a large mixing bowl, and combine with the yogurt and 2 oz. of shredded goat cheddar, and season with salt and pepper. When the spaghetti squash is cool enough to handle, use a fork to scrape the noodle-like strands into the bowl, and mix well.
Transfer the mixture to a 2.5-quart casserole dish, and smooth the top with a spatula. Sprinkle the remaining ounce of goat cheddar over the top, and return to the oven to bake for 30 minutes at 400F.
The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.
Hope you enjoy it!
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