- 12 oz. Mussels or swap for chicken breast or shrimp
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1⁄2 Lemon, juiced
- 1 tsp. Lemon zest
- 1⁄2 cup Dry white wine
- 1 tsp. Dijon mustard
- 1⁄4 tsp. Red pepper flakes
- 1⁄4 cup Plain Greek yogurt
- 2 tbsp. Fresh parsley, chopped
Directions
Preheat oven to 350°F.
Cut squash in half. Scoop out seeds and lightly coat the inside with a thin layer of olive oil. place squash on a baking sheet and bake for approximately 45 minutes or until tender.
While squash bakes, heat oil and butter on a medium pan over medium high heat.
Once heated add garlic, mussels, salt, black pepper and sauté for about 3-4 minutes.
Add lemon juice, lemon zest, white wine, Dijon mustard and red pepper flakes and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
Remove pan from heat and add yogurt and parsley. Stir to combine.
Remove squash from oven and scrape out the strands in a horizontal motion with a fork. Use a colander and paper towels to remove and dry any excess water if necessary.