Cheesy Spaghetti Squash Casserole recipe (gluten, egg, soy, and sugar free)

I used my own coconut milk yogurt (recipe on this blog site).

I cooked the spaghetti squash and shredded it a day ahead of time, which made this simpler. I cooked it by putting it in the slow cooker with 2 cups of water on low for 6 hours. I cut a few holes on the squash with a sharp knife before closing the lid. It was so easy to cut and shred.

Recipe:
http://detoxinista.com/2013/02/cheesy-spaghetti-squash-casserole/