Sometimes I make something absolutely DELISH without realizing it’s going to be good enough to blog about (meaning I don’t take pictures along the way). This old-fashioned comfort dish is one of them. I’ve had several requests for the recipe, so let’s go for a mini-post!

Ham and Spaghetti Squash Casserole
Serves 4 – 6

1/2 of a large-ish cooked, seasoned spaghetti squash (about 4 cups) [*]
1 small onion, diced fine
Extra virgin olive oil
2 cups cubed ham
1 container plain greek yogurt
1 1/2 – 2 cups shredded cheese [**]

Cook the onion in a tablespoon or two of olive oil until soft and slightly colored. Allow to cool.

Preheat your oven to 375F. Gently mix the cooled squash, onion, ham, yogurt, and a cup or so of the cheese (reserve some for later) in a large bowl. Pour into a 7″ by 10″ baking dish that you’ve sprayed with baking spray. Bake 30 – 45 minutes until it starts to get all bubbly. Sprinkle the reserved cheese over the top and cook another 10 or 15 minutes until it’s brown and crusty.

Serve hot with some crusty bread.

And maybe a glass of wine :).

[*] I roasted off a large spaghetti squash earlier this winter, generously seasoned with olive oil, salt, pepper, rosemary, and thyme. We ate half at the time and I froze the remainder, so this casserole used the frozen portion. Drain well after thawing — it tends to give off some water as it thaws. There’s a great pictorial at theKitchn that describes how to roast a spaghetti squash. Also, it turns out that dogs love spaghetti squash too.

[**] Any melty cheese will work. I think I used a combination of something frozen and unlabelled, cheddar, and “six cheese Italian”, since I had partial bags of all.