Creamy Squash Orzo
3 cups uncooked orzo
1 small spaghetti squash or any winter squash
4 oz plain Greek yogurt or sour cream
1/2 cup of raw almonds
4 garlic cloves
1 tablespoon chopped parsley
Cook orzo pasta according to package instructions.
Preheat the oven to 400°F, cut squash into half, place in the ovenproof dish skin side up with a bit of water on a bottom and bake 30-40 min. Wrap garlic cloves in greased aluminum foil and bake on a rack together with squash.
Take out squash and garlic from the oven and let them cool. When cold enough to handle scoop out the seeds from the squash and throw them away. Using fork take out the inside of the squash into a bowl.
Add squash into a food processor. Cut off the stems from each garlic clove and squeeze out of its skin into a food processor. Combine with Greek yogurt, almonds, salt and pepper and process until smooth.
In a pot mix with orzo, parsley and add more salt or pepper if necessary. Heat slightly and serve.