1 small spaghetti squash (2 pounds), cut in half lengthwise, seeds and membrane scooped out
2 teaspoons olive oil or Cabot Unsalted Butter½ cup diced sweet onion
2 garlic cloves, minced
¼ teaspoon red pepper flakes (optional)
Salt and pepper
1 cup Cabot 2% Plain Greek-Style Yogurt (can substitute for sour cream)
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)
¼ cup Parmigiano Reggiano
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To see how to make this recipe, visit Nutritious Eats.