Cheesy Spaghetti Squash

I’ve been cooking up a storm this week peeps!  Yes, Yes!  Dinner options coming your way!  Along with some special themed weeks!  Lucky you!  Some have been epic failures, some mediocre, and some fan-tab-ulous!  Well this dish turned out pretty darn good I will say!  And it better have because the search for spaghetti squash continues!  That seems to be the trend these days!  You’d think the stores would get a clue and start stalking up on these things!!  It’s like trying to get a Cabbage Patch Doll in the 80s.  Ya, I’m dating myself.  Big Thanks to Big Hollow Laramie Coop!  They have had it every time!! Plus it’s locally grown!

I do have to tell you that before the nutrition challenge I had never, nope never eaten spaghetti squash in my life.  *Gasp*  I am quickly becoming a fan, and it is soooo low in carbs.  You get mounds of this stuff on your plate people!  It’s like awesome!  Cuz a girl has got to eat!!

Now I will say this isn’t like oodles of cheesiness!  It’s just the right amount of healthy & splurge.  I served this with pork chops, and grilled pineapple.  My family likes to have some variety on their plates most of the time.  Not a lot of one dish meals here…no sirreee!  Cuz anything different and “you’d die”  (insert the Crood’s father slap with red paint and stick figures for more effect!).  If you haven’t seen this movie, your missing out!  It’s perty darn cute!

It’s time to get out your scales people!  I know…I’ve reverted to THAT person.


Cheesy Spaghetti Squash (1.2 P, 1.1 C, 2.8F) ~ 4 servings

  • 600 grams  or ~ 6 c.  Spaghetti Squash, Baked
    2/3 c. Cheese, Cheddar
    6 oz. Choboni plain greek yogurt, individual serving size container
    1/2 small white onion
    1 Tbsp. Butter
    2 tsp. minced garlic
    1 tsp. thyme
    1/4 tsp. red pepper flakes
    salt & pepper to taste


  1. Cut squash in half with your machete.
  2. Remove the seeds with a spoon.
  3. Place both half with the insides face down.  Bake at 350 degrees for 35-45 minutes.  Depending on the size of the squash.  Bake squash until skins can be poked with a fork.
  4. Let squash sit for 5-10 minutes.
  5. Scrape out innards and set aside.
  6. In a skillet, melt butter and add onions,  garlic, thyme, and red pepper flakes.  Cook until the onions are translucent.
  7. Combine all remaining ingredients (only half the cheese) in a bowl, and mix well.
  8. Place in a 8×8 baking dish and top with remaining cheese.
  9. Bake at 350 for 15-20 minutes.




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