Spaghetti Squash Casserole

Ingredients

• 1 large spaghetti squash
• 1 onion, diced
• 1/2 cup plain greek yogurt
• 1/2 heavy cream (sub all greek yogurt for healthier option)
• 2 garlic cloves, minced
• 1 1/3 cup sharp cheddar cheese
• 1/4 cup Parmesan crisps
• 1 jalapeno, diced
• 2 green onions, diced
• 6-8 cherry tomatoes, cut in half
• 2 slices of bacon, cooked and crumbled
• salt and pepper, to taste
• olive oil, to drizzle
• 1/4 tsp. Cajun seasoning
• 1/8 tsp. ground coriander
• 1/4 tsp. garlic powder
• 1/4 tsp. chili powder

Instructions

1. Preheat oven to 375 degrees F. Cut squash lengthwise, scoop out seeds, and place face-down on a baking sheet with a 1/2 inch of water. Bake for 45 minutes.
2. To make the Parmesan crisps - Grate Parmesan and spread it on parchment paper in nice mounds. Bake for about 5 minutes until golden and crispy. (You can also buy pre-made crisps from whole foods, but they are so easy to make).
3. In a pan or microwave, cook two pieces of bacon until very crispy, and then crumble and set aside.
4. While the squash is cooking, caramelize onions. In a saute pan turn heat to medium - high, add 2 tbsp. olive oil and place onions in the pan. Stir frequently, for about 30 minutes until onions are a nice brown color and sweet to taste. Add in the garlic for the last 3 minutes.
5. Once the squash is done, scrape out the flesh, let it cool for a bit, and then place it in the pot with the onion and garlic. Stir in seasonings, jalapeno, 1 diced green onion, 3/4 cup of the cheddar cheese, Greek yogurt and cream, and stir well. Season well with salt and pepper and taste to see if it needs more.
6. Place the squash in a casserole dish. Top with the remaining ingredients - crumbled bacon, 1/4 cup cheddar cheese, 1/4 cup Parmesan crisps, cherry tomatoes, and green onion. Bake for about 25 minutes, until the top gets a nice brown color.