It’s fall and that
means farmer’s markets and colorful produce sections
and last week I picked up this little gem:
My husband is scared of it.
You would think it is evil or tastes like dirt
scooped up from the ground and served to him.
I on the other hand LOVE it
and have made it my mission to find ways
to serve it to the whole family that they enjoy.
This casserole may have done it!
If you are from the south (like my husband)
you probably know hashbrown casserole
and have had many varieties of it in your lifetime-
none of which are exactly ‘healthy’
but this actually tastes rich and creamy and hearty like
hashbrown casserole but is soooo
much better for you than the originals.
But before you can start you need to know what to do with that squash.
I use spaghetti squash for this one, its my favorite fall squash variety.
The first time I made a spaghetti squash it took me an hour and a half
just to get the sucker opened and by then I was so tired and frustrated
that I did not even want to cook it.
But I learned the secret.
Big sharp knives are not the answer-
the best way to cut into any type of squash
with its thick skin,and slippery weird shaped outsides
is a pumpkin carving knife.
This is the perfect time of year to go pick up one of those sets at
your local store in the halloween section. The small easy to control saw
type knife makes getting into these
fort knox type veggies a breeze.
Mine happened to have broken last year
and I had not replaced it yet when I cut this baby open
and believe me…I regretted not having it.
But I persevered and ended up winning the battle to get it open anyhow
(but you better believe we went out and bought a new carving kit this weekend!)
Once you get the squash opened up just use a spoon and
scoop out the seeds and middle yuckiness and discard.
Lightly salt and pepper the squash ‘meat’
and then flip each half upside down onto
a cookie sheet that you lined with foil
(don’t skip the foil part, it will help
the flesh get more tender, keep the
squash from sticking to the tray AND make clean up a
Throw (or gently place) the squash into the oven
at 400 degrees for 35-40 minutes.
While that is roasting up collect the rest of your ingredients.
Chop up the onion and place 2 tablespoons of butter
in a pan to melt and then toss in the chopped onion,
thyme, and red pepper flakes
and cook until the onions are slightly browned and translucent.
Once the squash is finished pull it out
and flip it over. yum!
When it’s cooled for a few minutes
grab a fork and gently start scraping down the sides
to free the stringy, noodle like strands of the squash.
(This is yummy by itself or tossed with garlic and diced tomatoes as
an easy pasta replacement- but for this recipe keep going)
Scoop out the flesh into a bowl,
add in the cooked onion and seasoning mixture,
1/2 cup of plain greek yogurt and
1/4 cup of shredded cheddar cheese
and mix it all up.
Spread the mixture into a baking dish
and cover the top with some more cheddar cheese if desired
(who would not desire more cheese though…)
and bake it at 375 degrees
for 15-20 minutes.
scoop out that yumminess and serve it with meat of choice,
We had ours with meatloaf for dinner
but I mixed some clean pulled pork with it
as leftovers the next day and YUM YUM YUM!!!
~eat well, be well
- 1 medium spaghetti squash
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 1/4 teaspoon red pepper flakes
- 1 teaspoon thyme
- 1/2 cup plain greek yogurt
- 1/2 cup shredded cheddar cheese, divided
Cut the spaghetti squash in half and remove the seeds. Place upside down on a foil covered baking sheet and roast at 400 degrees for 35-40 minutes
In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color.
Using a fork, scrape the insides of the squash and transfer to a mixing bowl.
Combine the squash, onions, greek yogurt and half the cheese together and mix well.Transfer the mixture to a baking dish and top with remaining cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.