Spaghetti Squash Casserole
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If there is one thing Jason loves it's hash brown casserole. When he was a kid he mowed lawns for the little old ladies at his church. He had one favorite little old lady because she made him hash brown casserole.
It's still his favorite. But it's really unhealthy and we are in a continuing quest to make healthier decisions around here.
I have seen a few recipes for spaghetti squash casserole that people swear tastes just like hash brown casserole. But when I look at the ingredients I see why, it's full of butter and sour cream. While those are two of my favorite things, if I am going to go to the trouble of cooking a healthier meal, I'm not going to undo my work with butter and sour cream.
So, I modified some recipes I saw on Pinterest to make this. A healthy and very low carb spaghetti squash casserole.
What you'll need:
1 medium spaghetti squash
1 medium sweet onion, diced
1-2 garlic cloves, diced
A handful of rosemary
1 cup low fat Greek yogurt
1/4 cup chicken or vegetable stock
1/2 cup cheese
Preheat your oven to 375. Cut your squash in half and scoop out the seeds. Then bake it, "meat" side down, for about 30 minutes. The inside will be very tender and you can scrape out the squash with a fork, set aside.
In a skillet warm your chicken stock. Add in your onions and rosemary and garlic. Cook until your onions are translucent.
Add your onion mixture to your spaghetti squash in a casserole dish or 9 by 13 pan. Add in your yogurt and cheese.
I set aside a little extra cheese for a topping.
Bake at 375 for 20 minutes.
