Wednesday, October 2, 2013

Fall Flavors

Even though the temperatures here are still in the 90s, October made me want a fall-type meal.

Roast chicken with fresh herbs, maple-glazed carrots, and spaghetti squash casserole.

Spaghetti squash casserole:
1 medium spaghetti squash
1/2 cup grated onion
4 oz. grated Cheddar cheese
6 oz. 2% plain Greek yogurt
10 oz. condensed cream of chicken soup (undiluted)

Cook squash for 10 minutes in microwave, then scrape strands with a fork into a large bowl. Mix in onion, 2 oz. cheese, yogurt, and soup. Put into a casserole and top with the remaining 2 oz. of cheese. Bake at 350 for 45 minutes.

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