Spagetti Squash Au Gratin

I Love Spaghetti Squash! It is such an amazing alternative to pasta and potato dishes for grain free eating or trying to reduce your carb count! It basically takes on whatever flavor you add to it with very little flavor of it's own - if you do not overcook it it has an el dente pasta or shredded potato texture to it.

What You Need:

• 1 medium spaghetti squash
• 1 tablespoon butter
• 1 small sweet onion - very thinly sliced
• ¼ teaspoon red pepper flakes, or more if you like it spicy
• 1 teaspoon Epicure Fine Herbs or Paris Bistro
• ½ cup plain Greek yogurt
• ½ cup shredded cheddar cheese

What You Do:

• Cut the spaghetti squash in half and remove the seeds. 
• Either bake 30 minutes face down at 350 or microwave 8-10 minutes on high . 
• In a medium sized pan over medium heat, add the butter, onions, red pepper and fine herbs and cook until the onions are slightly brown in color. Add pepper to taste and salt optional (I don’t cook with it personally).
• When squash is cooked use a fork to scrape the insides of the squash and transfer to a small bowl. 
• Combine the squash, onions, yogurt and half the cheese together and mix well. 
• Transfer the mixture to a buttered baking dish and top with remaining cheese.
• Place into a 375º oven for 15 – 20 minutes until golden brown on top.

Serve with a protein and side salad to balance your plate!

My favorite sides for this are Ham and steamed Broccoli because they remind me of Scallop Potatoes!

Happy eating

Margaret
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