Creamy Squash Orzo Recipe

Preheat the oven to 400°F. Cut the small spaghetti squash in half lengthwise and place it, cut-side down, in an ovenproof dish with a splash of water at the bottom. Roast for 30 to 40 minutes, or until the flesh is tender when pierced with a fork.

While the squash bakes, wrap the 4 garlic cloves in greased aluminum foil and place them directly on the oven rack to roast alongside the squash. They'll soften and mellow, losing their raw bite.

Remove the squash and garlic from the oven and let them cool until they're comfortable to handle. Once cool, scoop out and discard the seeds from the squash.

Using a fork, scrape the tender strands of spaghetti squash into a bowl.

Add the 4 oz Greek yogurt, 1/2 cup almonds, and 25 servings salt to the food processor. Process until the mixture is completely smooth and creamy, scraping down the sides as needed.