1 medium spaghetti squash
1 tablespoon butter
1/2 yellow onion, chopped
1 red pimento pepper, de-seeded and chopped
1 garlic clove, minced
1 cup plain goat's milk yogurt, or greek yogurt
3 oz. raw goat cheddar, shredded and divided
1 teaspoon sea salt, or to taste
black pepper, to taste
1.Preheat the oven to 400F and line a baking sheet with parchment paper. Cut the spaghetti squash in half, and remove the seeds. Place the squash halves cut-side-down on the baking sheet, and cook for 35-45 minutes, or until a fork can easily pierce the outer shell.
2.Once you have removed the cooked squash from the oven, melt the butter in a skillet over medium-high heat and saute the chopped onion and garlic until tender and slightly golden, adding in the pepper about half way through, totaling about 5 minutes.
3.Transfer the cooked onion, pepper and garlic to a large mixing bowl, and combine with the yogurt and 2 oz. of shredded goat cheddar, and season with salt and pepper. When the spaghetti squash is cool enough to handle, use a fork to scrape the noodle-like strands into the bowl, and mix well.
4.Transfer the mixture to a 2.5-quart casserole dish, and smooth the top with a spatula. Sprinkle the remaining ounce of goat cheddar over the top, and return to the oven to bake for 30 minutes at 400F.
5.The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.
(Recipe from www.detoxinista.com)