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 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.




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