How do I make it?

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1. Preheat oven at 400F

2. Cut the spaghetti squash (into 2 halves) along the length carefully using a chef's knife. It helps if you place a hand towel on the cutting board and then place the spaghetti squash on top of towel. This prevents it from slipping a lot.

3. Take an oven safe container or even a baking sheet and place the halves facing down.

4. While the spaghetti squash bakes, slice the onions, green peppers and mushrooms along the length

5. Take a pan and pour 2 tbsp of olive oil. Keep the pan on medium heat

6. Add onions and green peppers and sautee on medium flame till they are golden. Also add salt and pepper

7. Now add mushrooms and sautee till mushrooms start to turn brown. First they will lose water then they will turn brown

8. Finally add sliced olives, garlic powder, oregano, basil, crushed red pepper and stir well. Turn the heat off

9. In a bowl take the greek yoghurt and whisk it to remove any lumps

10. Add the greek yoghurt to the pan from step 8 and mix well

11. Turn the flame on low and continously stir for about 5 mins. Once done turn the flame off

12. Its time to check your spaghetti squash, If it is done take it out of the oven and let it cool for about 10 mins. You can test the spaghetti squash by poking it with a fork. It should pass through easily

13. Take a fork and pull out your yummy spaghetti from the squash along the length. It is very easy once you start to do it

14. Pour your spaghetti into the pan from step 11 and mix well with the sauce. Bring the flame to a low and add 1 tbsp extra virgin olive oil. Continuosly stir for about 5 mins

15. Serve your white pasta with freshly baked garlic bread (See Recipe) and Love.