Prep: 10 minutes
Cook: 30-40 minutes
2 tsp olive oil
2 tsp cornstarch
1/2 cup chicken or vegetable broth
1/4 cup milk of choice
1/4 cup nonfat plain greek yogurt
1 tsp salt
1/2 tsp garlic powder
pinch of black pepper
1/4 cup parmesan
1 spaghetti squash
Preheat oven to 400 F.
Slice spaghetti squash in half lengthwise and scoop out the seeds (if it is too tough to cut in half, try poking it with some holes all over and microwaving for 5 minutes). Sprinkle cut side with salt and pepper. Place cut-side down on baking sheet and roast for 30-40 minutes until tender. Remove from oven and when slightly cool, use a fork to scrape the strands out from the inside.
Heat olive oil in a saucepan over medium heat. Sprinkle cornstarch and cook for 1 minute while stirring.
While whisking, slowly add broth and milk. Whisk until smooth.
Bring mixture to a simmer and mix until thickened. Remove from heat and stir in yogurt, cheese, salt, pepper, and garlic powder. Serve over spaghetti squash with additional cheese if desired.
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