Description
A veggie-based, cheese-less version of a classic rich & creamy Italian spaghetti dish!
Ingredients
- 1/2 of a medium spaghetti squash, about 2 cups cooked.
- 1 cup plain greek yogurt
- 1/2 tbsp. extra virgin olive oil
- 1/2 tsp. minced garlic
- 1 tbsp. finely diced red onion
- 1/4 tsp. dried parsley
- 1/8 tsp. salt
- black pepper to taste, about 1/8 tsp.
Instructions
- Cut a spaghetti squash vertically, scoop out the seeds, and roast at 400F for 35 minutes, or until tender. Pull apart strands with a fork and set aside.
- In a nonstick pan, combine the olive oil, garlic, and red onions until slightly caramelized over medium heat, 3-4 minutes.
- Add in the greek yogurt, black pepper, salt, and parsley, stirring frequently for about 5 minutes.
- Turn off the heat and toss in the spaghetti squash using tongs.
- (Optional) Top with more olive oil, black pepper, avocado, and diced tomatoes & cucumber.
- Category: entrees
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 13
- Fat: 8
- Carbohydrates: 26
- Fiber: 4
- Protein: 22
Keywords: specific carbohydrate diet, spaghetti squash recipe, easy dinner recipe, gluten-free, healthy dinner