Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4
Sara Tane

How to Make It

Step 1

Preheat oven for 425°F. Using a fork, poke the spaghetti squash several times all over. Microwave for 10 minutes on high, flipping half way through the cook time. Cut squash in half and remove seeds. Using a fork, gently scrape the flesh to form “spaghetti strands.” Place squash in a large bowl.

Step 2

In a medium bowl, combine flour, oats, sugar, ½ teaspoon salt, and 1 teaspoon cinnamon. Set aside. In a medium skillet over medium-high heat, toast chopped pecans until golden brown and fragrant. Remove the pecans, and add to flour mixture. Return the skillet to the stove, and reduce heat to medium-low. Melt butter. Add flour-oat mixture to melted butter. Stir until well mixed and crumbly. Return nut mixture to bowl, and set aside.

Step 3

Return the skillet to the stove, and adjust temperature to medium. Add spaghetti squash, half-and-half, vanilla, ½ teaspoon salt, and 1 teaspoon cinnamon. Stir to combine. Add nut mixture, keeping 4 tablespoons aside. Cook for 2 minutes. Remove from heat, and divide into 4 servings.

Step 4

Top each serving with 1 tablespoon Greek yogurt and 1 tablespoon reserved nut mixture. Serve, and enjoy!

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