Servings: 2
1 Spaghetti Squash - 1tsp evoo and Pepper to bake
1/3 Cup Greek yogurt (full fat)
1/4cup grated Parmesan
1 yellow onion diced
8oz white mushrooms sliced
1tsp garlic
1/2tsp paprika
1/4tsp pepper
2tsp evoo
1/2tsp red pepper flakes (add more or less depending how much spice you prefer)
1tbsp goat cheese
1tbsp feta
3 handfuls fresh spinach
Sprinkle of shredded Parmesan
Set the oven to 375
Carefully Slice the spaghetti squash in half and remove all the “guts” and seeds.
Sprinkle with pepper and drizzle evoo on both halves.
Put cut side down on nonstick cooking Mat and place on baking sheet.
Cook in oven for 30-45 minutes depending on size of squash. Edges will begin to brown once done.
Remove from oven and let cool. Once cool, use fork to get “spaghetti”. Set aside
Add evoo to pan
Add mushrooms and diced onions
Sauté about 7 minutes over medium heat until mushrooms begin to brown.
Add pepper, red pepper flakes and paprika, mix to combine
Add spinach and cook until wilted
Turn off heat and mix in green yogurt and grated Parmesan
Mix in spaghetti squash
Transfer to greased 8x8 cooking dish and top with crumbled goat cheese, feta and grated mozzarella
Bake for about 20 minutes until cheese begins to brown
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