- 6 years ago
- Wedding: October 2015
Spaghetti Squash is our new favorite, no matter what season! I usually roast it for about an hour with olive oil, garlic, and pepper. This week I had a little bit left over and made a mini-casserole that was awesome! I just kinda threw together…ended up tasting a lot like a hash brown casserole, but healthier.
Saute about 1/2 cup diced onions and 1/2 teaspoon minced garlic in about 3 tablespoons of margarine until onion is softened. Use a few tablespoons of flour to make a roux….throw in leftover squash *I used 2 cups* in the pan to heat it up. In a bowl, beat one egg, add 1/4 cup shredded cheese, and about 1/4 cup plain greek yogurt. Put warmed squash mixture in the bowl, mix well, put in small baking dish. Cover and bake at 350 for about 20 minutes.