French Onion Soup Spaghetti Squash Bowls
Cozy, cheesy, and packed with all the rich flavor of classic French onion soup, this spaghetti squash version is a lighter twist on comfort food. Roasted squash is filled with a creamy, oniony mixture and topped with melty Parmesan for the ultimate savory bake.
Servings: 2
Ingredients
- 1 spaghetti squash
- 2 tsp extra virgin olive oil
- ¾ cup low-fat Greek yogurt
- 2 tbsp fresh parsley chopped
- 1 bundle scallions chopped
- ¾ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp pepper
- ¾ cup low-fat whipped cottage cheese
- ½ cup shredded Parmigiano-Reggiano
- 2 tbsp low-fat milk
Instructions
- Preheat the oven to 400°F
- Cut the squash in half widthwise and deseed. Brush with olive oil and place, cut side down, onto a parchment-lined baking sheet. Roast for 30 minutes
- While the squash roasts, mix together Greek yogurt, parsley, chopped scallions, onion powder, salt, garlic powder, pepper, cottage cheese, ¼ cup shredded Parmesan, and milk.
- Flip over the squash halves, fill each with French onion dip mixture, top with remaining shredded parm and bake for 10 minutes more on the middle rack of the oven.
- Mix and enjoy warm!
Notes
- Microwaving the squash for 2 minutes will make it easier to cut in ½.
- If you can't find whipped cottage cheese, add small curd cottage cheese to a blender and blend until smooth.
Nutrition
Calories: 423kcal | Carbohydrates: 42g | Protein: 32g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 1453mg | Potassium: 695mg | Fiber: 8g | Sugar: 20g | Vitamin A: 1286IU | Vitamin C: 17mg | Calcium: 591mg | Iron: 2mg
