Catching Up

Hello ladies!!

I hope you all had a good day. It was a busy day for me. I worked my regular job, got my workout in, fed the cats, you get the point, lol!

Its been a little while since I have posted anything on the blog. We had a few things going on. Just like everyone. My daughter was moving. Son's truck was damaged. Death in the family. Just first one thing then another. Life, its full of surprises that is for sure.

Today I want to share with you a recipe that I found on Pinterest. My husband and I have been trying to eliminate carbs in our diet and its been a little difficult. I love  ALL the carbs. Pasta, rice, potatoes, bread, PASTA. Anyway, I found this recipe for spaghetti squash and decided to try it out. It's "Terry Approved" so I know you will like it. Terry doesn't like change; so for him to approve of this really says something.

On to the recipe.

I used a normal size spaghetti squash. Washed, patted dry and cut in half. I scooped all the seeds and middle out. Brushed on EVOO and seasoned with salt and pepper. I laid the squash cut side down on a lined baking sheet for easy clean up. Baked on 375 for about 45 minutes. While that was baking I cut up half an onion and sauteed it a pan with garlic and butter.

Once baked I took a fork and scooped out the flesh of the squash and left the shell. I added greek yogurt, butter, cheddar cheese, onion and an Italian seasoning to the squashed. Mixed well and placed mixture back into the shells. Topped with more cheddar cheese and placed back in oven under broil until golden bubbly.

It reminds me of a twice baked potato. I served it along side of turkey burgers and mixed salad. Something light for these hot summer nights. 

Below are the measurements and pictures of the dish. I hope you enjoy!

As always, thanks for stopping by. Don't forget to subscribe to my email list so you don't miss a post.

Blessings,

Dawn

Twice Baked Spaghetti Squash

One medium size spaghetti squash

1 Tbsp EVOO

1 tsp Italian seasoning (any will do)

1 c of shredded cheddar cheese (divided)

1/2 c of greek yogurt (you could use light sour cream)

2 Tbsp butter

1 medium or 1/2 large onion

1 tsp of fresh garlic

S & P to taste

Wash and dry squash. Cut lengthwise discard insides and seeds. Brush EVOO and salt and pepper. Baked cut side down on baking sheet for 45 minutes on 375 degrees.

While baking squash. Dice up onion and add garlic, place in sauté pan; be careful not to burn garlic. Stirring frequently until onion is transulcent. Set aside. Be careful when scooping out inside of squash IT IS EXTREMELY HOT! Place in bowl, add half cheese, onions and rest of ingredients. Mix well and place mixture back in shells. Top with the rest of the cheese and place back in oven. Broil until golden brown.