For the Love of Spaghetti Squash - A New Holiday Dinner Favorite

Hey Friends!

I'll let you in on a secret - spaghetti squash is awesome :-)

I didn't figure out how to use spaghetti squash till this year so don't feel bad if you've never tried it. (hee,hee) And if you've been using it for years, don't judge me for just now trying it - hahahah!

My favorite SIMPLE way of cooking the squash is cutting it open, de seeding it and then putting it in the crockpot.  YES, I simply put it in the water, nothing!

I'll either cook it on HIGH for 2-3 hours or LOW 4-6.  I prefer my squash stringy like noodles.....but the longer you cook it, the mushier it becomes.  (You can also cut it open and cook it in the oven at 400 for 45 minutes or even microwave it for that matter!)

There is a good reason it's named spaghetti squash as the end result of a perfectly cooked squash is these LONG STRINGY NOODLE pieces.  I have used it as a replacement for my wheat noodles for the last year.  Even my picky non vegetable eating husband LOVES using the squash as a noodle replacement!  (Okay, he IS getting better at eating his vegetables - hee,hee)

The other day I made a fantastic HEALTHY recipe using the spaghetti squash and my husband said,

 "This is incredible, will you make this for holiday dinners?"

Ummmmmm.......friends, SAVE this recipe for later!  I know you'll be glad you did!

Creamy Spaghetti Squash Casserole (that tastes just like hash brown casserole!)
Serves 6

Adapted from this recipe


1 large spaghetti squash
1 tbsp butter or coconut oil
1/2 onion, chopped
1 garlic clove, minced
1 cup plain non fat Greek yogurt
3 oz Cheddar cheese (divided)
1 tsp sea salt
black pepper to taste
(I LOVE making my dishes spicy so I add cayenne pepper)


Choose your method of cooking the squash - I use the crockpot on low for 4-6 hours.  If you are on a time crunch place in 400 degree oven halve side down and cook for 45 min.  When you can easily pierce the shell with a fork it's done!

Melt butter/oil in a skillet over medium high heat and saute the chopped onions and garlic until tender and slightly golden, about 5 minutes.

Transfer the cooked onion and garlic to the pan you are going to bake this in and add in the yogurt and 2 oz of the shredded cheese, then 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. Mix well.

Smooth out the top and sprinkle the rest of the remaining cheese.  Return to the oven and bake at 400F for 30 minutes.

It's ready when the top is a crunchy golden brown - serve immediately!

Nutrition:  Serves 6 (one serving)
Calories: 142  Fat: 7.8  Carbs: 9.2  Fiber: 1.5  Protein: 8.9

There you have it!!  The latest "MUST HAVE" for holiday dinners :-)   I'm just thrilled that it's such a healthy alternative to some of the other holiday dishes.  

I have this pinned on my Salad and Vegetable Pinterest Board if you want to look at some of my other great dishes.   If you try it, please let us know what you think of it in the comments :-)

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