Creamy Spaghetti Squash Casserole - cooking recipe

Ingredients

1 large spaghetti squash
1 sweet onion, diced
6 ounces Greek yogurt
4 ounces shredded goat cheddar cheese
2 garlic cloves, minced
3 tablespoons fresh parsley, chopped fine
1/4 teaspoon nutmeg
organic butter
sea salt and pepper

Preparation

Preheat oven to 400\u00b0F.
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.
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.
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.
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\u00b0 and let cook for about 15 minutes. Then set the oven to broil and cook until the top has formed a delicious golden crust.
Serve immediately and prepare to be blown away at how delicious this healthy dish is.