foodie wednesday: baked spaghetti squash

i've had a spaghetti squash sitting on my baker's rack for a week now, and i finally decided to do something about it.  after surfing the internet for a short while for inspiration, this is what i came up with : )  this stuffed spaghetti squash recipe is both hearty and healthy and is a great option if you're trying to cut back on your pasta intake.

1 large onion, chopped
1 spaghetti squash
1 cup pea shoots
½ tbsp butter
¼ cup grated parmesan
1 tbsp minced garlic
2/3 cup plain yogurt
2 tbsp bread crumbs
olive oil
salt & pepper

preheat oven to 425

1.      split squash in ½ length-wise (this will take some muscle!) and scrape out seeds.  put on baking sheet and drizzle both halves with olive oil and sprinkle with salt.  bake for 30-40 min until flesh is tender.

2.     while the squash bakes, sauté onion in olive oil.  after onion cooks down a bit, add garlic and continue to sauté until onion is caramelized.

3.       take squash out of oven and allow to cool.  scrap out flesh and in a large bowl, mix with onions, yogurt, parmesan, pea shoots and season with more salt & cracked pepper.

4.       refill squash with mixture.

5.       melt butter and mix with bread crumbs.  sprinkle evenly over top 2 refilled squash halves.  put back into 425 degree oven for another 10-15 min until top is golden brown.

allow to cool for 5 min before serving.  this recipe will serve 4 as an entree (1/4 squash each).

bon appetit!