1. Preheat oven to 375.
2. 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.
3. While squash is baking, caramelize onions.
4. Heat a cast iron skillet and add butter and onions to the pan. Cook on medium, stirring frequently, until onions are brown and caramelized. Add garlic and cook for 2-3 minutes. Stir in spices.
5. Once the squash has cooled some and you can handle it, scrape the flesh out with a fork.
6. Stir the Greek yogurt into the onions and then add the squash and 1 cup of the cheese. Stir until combined.
7. Top with the remaining 1/3 cup cheese and pour into a baking dish. Bake for 30 minutes. If the top isn’t browned, broil for a few minutes until the cheese is brown and bubbly.
Ingredients
Directions
1. Preheat oven to 375.
2. 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.
3. While squash is baking, caramelize onions.
4. Heat a cast iron skillet and add butter and onions to the pan. Cook on medium, stirring frequently, until onions are brown and caramelized. Add garlic and cook for 2-3 minutes. Stir in spices.
5. Once the squash has cooled some and you can handle it, scrape the flesh out with a fork.
6. Stir the Greek yogurt into the onions and then add the squash and 1 cup of the cheese. Stir until combined.
7. Top with the remaining 1/3 cup cheese and pour into a baking dish. Bake for 30 minutes. If the top isn’t browned, broil for a few minutes until the cheese is brown and bubbly.