We get pretty excited about good food over here. We are just food lovers. Big time. And ooooh buddy. This is so, so good. The whole time we were eating, B kept saying “This is so good! I think this is the best thing you’ve ever made!” And we have eaten a LOT of delicious things. So that’s really saying something, especially coming from him.
Prep: 45 minutes
Cook: 30 minutes
Serves: 3-4 as a side, 1-2 as main
1 medium spaghetti squash
1 medium onion, diced
2 tbsp butter
3/4 cup plain greek yogurt
2 cloves garlic, minced
1 + 1/3 cup sharp white cheddar cheese
1/2 tsp salt (+/- to taste)
1/2 tsp black pepper
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.
Heat a cast iron skillet and add butter and onions to the pan. 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.
Adapted from Paleo Spirit.