Spaghetti Squash Au Gratin

I had some leftover cooked spaghetti squash lurking the fridge and decided it would be yummy if I turned it into a tasty side dish to accompany a pork tenderloin. I love one pot dishes--cook and serve from one vessel. Saves time and my back standing at the sink doing the dishes.

I had about a cup and a half of leftover squash. I sautéed a half an onion in 2 T butter in my cast iron skillet. To that I added a T of dried thyme, a couple t of dried red pepper, some salt and pepper. Mixed in the squash, 1/2 cup of Greek yogurt and a 1/4 cup shredded cheddar. Mixed that around thoroughly and then topped with 1/4 of shredded cheddar and put in 375 degree oven for 20 minutes. Could have left it in a bit longer to brown the top more but didn't.