Spaghetti Squash Casserole

As promised… here’s the recipe! Spaghetti squash is a great low carb way to lighten up recipes that are typically carb-heavy. Fill up on fiber with way fewer carbs!Enjoy!

Spaghetti Squash Casserole
Serves 6-9; 6 serv.- about 150 cals each, 9 serv.- about 100 cals each

1 medium spaghetti squash
1 tablespoon butter

1 tablespoon olive oil
1 small onion, finely diced
½ teaspoon red pepper flakes
1 teaspoon Italian seasoning
¼ cup plain, nonfat greek yogurt

2 oz. light cream cheese
½ cup shredded 2% cheddar cheese

Place whole squash in baking dish with about ¼ inch water in the dish. Bake at 400 for 45-60 mins or until squash is tender. In a medium sized skillet over medium heat add the butter, onions, red pepper and seasoning. Cook until the onions are soft and tender. Add salt and pepper to taste.

Using a fork, scrape the insides of the squash (will resemble spaghetti) in a medium bowl.  Combine the squash, onion mixture, yogurt, cream cheese and ¼ cup of the cheddar together and mix well. Place mixture in a Pam-sprayed 8×8 baking dish and top with the rest of the cheese. Bake at 375º for 15 – 20 minutes until golden brown on top.


*adapted from dandy dishes

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