1 spaghetti squash (they look like yellow footballs and are found near the butternut and acorn squashes in the produce section, unrefrigerated)
2 pints cherry tomatoes, halved
Thyme (1/4 cup fresh or 1.5 T dried)
1.5 cups nonfat Greek yogurt, plain
Â½ cup + 2 tablespoons Parmesan or Romano cheese, grated
Pinch of salt
Butter spray (optional)
Pierce entire spaghetti squash with a fork, microwave for 2 minutes, then slice in half long-ways with a large knife. Take one half of the squash and place, skin side up, on a large plate with 1 tablespoon of water in the bottom. Microwave 8-10 minutes, depending on the size of the squash.
Repeat with the other half. Allow both to cool. In the meantime, sautÃ© the tomatoes for 5 minutes in a nonstick skillet on medium heat using olive oil flavored cooking spray, seasoning with a pinch of salt and plenty of black pepper.
When cooled, remove seeds with a fork, and pull the â€œfettucineâ€ from the sides of the squash and place in a large bowl, season with salt and pepper. Add the tomatoes. Combine the remaining ingredients in a small bowl and add to the large bowl, tossing all ingredients together. Before serving, top with 2 tablespoons parmesan cheese.