Spaghetti Squash Casserole

I find that cooked tomatoes bother me (due to high acidity levels) so typical spaghetti squash recipes are missed for me on this diet (sometimes, all I want is some tomato sauce! c'est la vie! planning on trying a uncooked tomato sauce recipe soon)

Here is a meal I concocted last night while cleaning out the fridge- I hope you enjoy!

Spaghetti Squash Casserole

Ingredients:

- One spaghetti squash
- ½ cup almond flour
- ¾ cup yogurt
- 1 egg
- Salt and pepper
- Thyme, rosemary, basil and parsley
- Garlic and onion (fresh or powder)
- 1 Zucchini
- 1/2 cup spinach
- ¼ cup Dry Curd Cottage Cheese
- ¼ cup feta cheese
- Parmesan cheese to taste
- ¼ cup grated cheddar cheese
- Olive oil


Preparation :

1. Cut spaghetti squash in half and remove seeds. Place on baking tray and bake in oven for 30 minutes @ 350f.
2. In a saucepan, heat olive oil, spices and onion over medium heat.
3. Add veggies, DCCC, and feta. Saute until tender.
4. In a seperate bowl, mix yogurt and egg together. Pour over veggie mix and combine.
5. Remove squash from oven. Let cool 5 minutes and remove spaghetti from squash with a fork. Add to veggie mixture and combine.
6. Place in casserole dish.
7. Put almond flour, parmesan and cheddar cheese overtop of casserole.
8. Bake for 20 minutes @ 350f.