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Description
non-dairy; Dexotinisa.com
Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash (medium)
- 1/2 yellow onion (chopped)
- 1 garlic clove (minced)
- 1 cup goat's milk yogurt (plain, or greek yogurt)
- 3 oz. cheddar (raw goat, shredded and divided)
- 1 tsp. sea salt (or to taste)
- black pepper (to taste)
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Directions
- 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
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol30mg10% |
Sodium860mg36% |
Potassium880mg25% |
Protein14g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate53g18% |
Dietary Fiber<1g4% |
Sugars3g |
Vitamin A10% |
Vitamin C25% |
Calcium40% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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