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Creamy Spaghetti Squash Casserole

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“The original recipe was from Detoxinista which changes to suit my personal preference. When I was young I loved creamy casserole dishes. My mom made the most delicious tuna casserole with elbow pasta, cream of mushroom soup, green beans, tuna and LOTS of cheese -- Midwest comfort food at it's finest, but not healthy in the least. This recipe is so yummy! It is a great way to sneak veggies into a picky child or spouse's diet. It tastes way to good to be healthy...or so they'll think.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. First, cut your spaghetti squash in half lengthwise and use a spoon to scrape away the seeds. Drizzle with a little sea salt and fresh cracked pepper and place down on a lined baking sheet and cook for about 45 minutes.
  3. While the squash is baking, prepare your filling. In a medium skillet over med-high heat add a small pat of butter, minced garlic, diced onion, a pinch of sea salt, and pepper and cook for several minutes until soft.
  4. In a large mixing bowl combine the cooked onions and garlic with greek yogurt, 1 oz of shredded goat cheddar, parsley, nutmeg, sea salt and pepper to taste.
  5. Remove squash from the oven and let cool. When your squash is cool enough to handle, use a fork to scrape out the inside which will come apart in strands. Place spaghetti squash strands in your mixing bowl and combine all ingredients together. Place your mixture in a large baking dish and top with the remaining 3 oz of shredded goat cheddar. Place bak in the oven at 400° and let cook for about 15 minutes. Then set the oven to broil and cook until the top has formed a delicious golden crust.
  6. Serve immediately and prepare to be blown away at how delicious this healthy dish is.

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