I bought a big, beautiful Spaghetti Squash over the weekend. I wasn’t exactly sure what I was going to do with it, but it just screamed Fall to me and practically forced its way into my grocery cart. If you follow me on Instagram and Instastories you may have caught me showing a spaghetti squash and saying I had a little recipe to share.
Since my attempt at doing something other than simply cooking and shredding as a side (which is quite tasty I know!) was so darn good and simple, I’m making it again tonight for the boys. What better time to share? If you ask me, this is a mighty fine – almost decadent- side dish that looks worthy of serving to company. Since I don’t really cook for company these days, I am just going to pretend.
If you are wondering why we should eat spaghetti squash, find the health benefits HERE.
I promise the hardest part of this entire recipe is cutting the darn thing in half. You need a large, sharp knife. Please be careful and take it slowly. I like to pierce about three spots in a line down the center of the squash. Next, use the tip and carefully cut through the flesh, rotating the squash to cut it lengthwise into half.
Scoop out the seeds.
Now you are ready.
Garlic Parmesan Spaghetti Squash
1 cup plain Greek Yogurt
1 T Olive Oil
Salt and Pepper to taste
3/4 cup shredded mozzarella cheese
1 cup grated parmesan cheese
1 tsp garlic powder
1 tsp oregano
Preheat oven to 400. Line a baking sheet with foil. Brush the cut sides of the squash with the olive oil and season with salt and pepper. Place the squash cut side down on the baking sheet. Roast until soft and the skin is brown – approximately 40 minutes.
Mix the yogurt, mozarella and parmesan cheese, oregano and garlic together.
When the squash is cooked, turn over and with a fork, shred the inside of each half, leaving about 1 1/2 inch of unshredded in the shell. Split the cheese mixture evenly between each half. Mix with the shredded squash. Sprinkle with a little parmesan cheese (optional).
Return to the oven and bake 8-10 minutes until the cheese melts.
My kitchen is really dark and since I take photos in “real time” without fancy lights and white boards this is what I get. But, I’m telling you, don’t let these photos stop you from making this dish this Fall. It might just be your favorite new thing too.
If so, let me know