Prep time: 1 hour 15 mins Total time: 1 hour 15 mins Serves: 4-6 Cooked spaghetti squash has a surprisingly similar texture to hash browns, and blends seamlessly into this simple hash-brown-like casserole. Combined with sauteed onions, creamy yogurt, and a bit of raw goat cheddar, this creamy dish is classic comfort food, without leaving you uncomfortable later.Ingredients
- 1 medium spaghetti squash
- 1 tablespoon butter
- ½ 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.
- Once you have removed the cooked 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, and 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.
