Adama (3) appetizers (5) beauty (7) beef (6) birthday (2) books and writing (14) busy body home life (140) chicken (29) crappy crafting (10) current events (1) dessert (2) drinks (9) fitness (62) food (127) holidays (11) lamb (1) life hacks (1) lists (12) me (39) med (1) media (33) oh baby (117) one-dish (26) paleo (7) pasta (9) pets (38) phone (2) pork (11) randoms (8) raves and reviews (55) salad (4) seafood (19) sick (3) side (1) sides (14) snacks (4) sorrow (3) soup (9) todd (3) travel (7) veggie (23) weather (16)

Friday, February 22, 2013

Holy Hash Browns, Batman!

Did I just say hash browns? I sure did! JUST LOOK:

Yes, yes, it's an artless photo, but look past that and focus on the crispy crunchy cheesy crust on that bad boy. BUT WAIT. Aren't I on a low carb diet? Why yes I am! So it may shock and horrify you to learn that this hash brown casserole is actually comprised of spaghetti squash! Not a potato in site! PHENOMENAL. I got this recipe from Detoxinista and, like all the other recipes I've tried, it was just delicious. AND HEALTHY.

Cheesy Spaghetti Squash Casserole
serves six

1 spaghetti squash
1/2 a yellow onion, chopped
1 clove garlic, minced
olive oil
1.5 - 2 cups plain Greek yogurt (how much really depends on the size of the squash)
3 - 4 oz cheddar cheese, divided
salt and pepper to taste

Preheat your oven to 375. Cut your squash in half, scoop out the seeds, and place both halves, cut side down, on a cookie sheet. Bake for about 30 - 35 minutes, until you can easily pierce the skin with a fork. Remove from oven and let cool.

In a skillet, heat some oil and butter over medium and add your onion. Saute until golden and tender. Turn off the heat, add your minced garlic, and toss quickly to avoid overcooking the garlic.

May I just stop here and say that, whenever a recipe says to add the minced garlic WITH the other veggies right at the beginning,  you should IGNORE that advice? Because it never, ever works out that way. Minced garlic takes like 30 seconds or less to become fragrant. So, I love you, Detoxinista, but do not recommend cooking minced garlic on medium high for five minutes, because no.

Transfer your cooked onion and not-burned garlic to a medium bowl, and add the Greek yogurt and about 2 - 3 oz of the cheddar. Stir this up and then fork out the spaghetti squash tendrils into the bowl. Mix all this stuff up very well, and season with S&P.

Dump the concoction into a casserole dish and smooth the top with a spatula. Sprinkle the rest of your cheese on top and oh for pete's sake just go grab another small handful because the lack of potatoes saved you about 389578467 calories.

Return to the oven and bake about 30 minutes, until the top is golden brown and full of heaven and puppies and promises of money. EAT.

This dish is so good, and is perfectly reheatable for leftovers the next day. YUM.

No comments:

Post a Comment