Cooked spaghetti squash has a surprisingly similar texture to hash browns, and blends seamlessly into this simple casserole, with a lower starch content. Combined with sauteed onions, probiotic-rich yogurt, and a bit of raw goat cheddar, this creamy dish is classic comfort food–> without leaving you feeling uncomfortable later.
1 medium spaghetti squash
1 tablespoon butter
1/2 yellow onion, chopped
1 garlic clove, minced
1 cup plain goat’s milk yogurt, or greek yogurt
3 oz. raw goat cheddar, shredded and divided
1 teaspoon sea salt, or to taste
black pepper, to taste
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. (For full directions, see this post.)
Once you have removed the 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, then 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.
Author: Tom Green
If we’re not supposed to have midnight snacks, then why is there a light in the fridge?