Baked Parm Spaghetti Squash

Baked Parmesan Spaghetti Squash

 Cut your squash in half , crosswise. It will be like cracking a chest in open heart surgery. Forge on. Scrape out the seeds and any loose pulp. Poke a few holes in that bugger and toss it on a lipped baking sheet, cut side down, with a few inches of water. Bake at 375 for around 45 minutes , depending on the size.Check occasionaly to make sure the water hasnt steamed dry.Add more if needed. When done , flip over (girl , put on your oven mitts , that thing will be hawwwwwt ) and set aside. In the mean time, dice and saute half an onion in about a tsp of butter.No margarine here , girlfriend ! Toss the onion into a large mixing bowl. Dump in your squash , once its not scorching anymore !

                                 Add a few scoops of plain , full fat Greek yogurt. Mix to combine.

 Transfer into a greased baking dish. Smooth down a bit. Sprinkle with good quality , fresh Parmesan cheese. I know , I know . Cheese isn't Paleo. When you call the Paleo police , be sure to tell them about my peanut butter , ok ? Mmmmmkay....moving on.....

 Toss that bad boy into the oven and cook about 20 minutes , until heated through. Turn to broil for the last few minutes to brown the cheese, if you like.

Voila ! We had the squash with stuffed, buffalo chicken peppers.

*Sour creme could be subbed for Greek yogurt if you don't have that on hand. And the cheese could be left out entirely , if you want to be "that guy".  Enjoy !!! :)

Ingredients:

1 medium sized spaghetti squash

1/2 a white onion , diced

1 tsp butter

3/4 cups plain , full fat greek yogurt (or to personal taste)

1/2 cup freshly grated parm cheese

Update : also added here is the recipe for the buffalo peppers , by popular demand !!

http://www.realfoodreciperoundup.com/buffalo-ranch-stuffed-peppers/
Recipe pingback to :"Primally Inspired"