Field to Fork is a recipe series from Project Guardian, featuring simple, healthy meals using fresh produce from farmer’s markets or Harvesters boxes. Recipes are provided by Ashley Thompson, Project Guardian community health worker, and are designed to help families make the most of seasonal, affordable ingredients. Healthier Spaghetti Squash Alfredo (Greek Yogurt Version) Ingredients: 1 (4-lb) spaghetti squash, halved lengthwise and seeded 1 Tbsp olive oil 1/2 tsp kosher salt 1 cup plain Greek yogurt (full-fat or 2%) 2 Tbsp unsalted butter (optional— can reduce or omit) 1/2 cup grated Parmesan cheese ground black pepper, to taste Chopped Italian parsley or fresh basil leaves, for topping Instructions: Roast the squash: Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with salt. Place cutside down on a baking sheet and roast for 35–40 minutes until tender. Prepare the sauce: In a saucepan over low heat, melt butter (if using). Stir in Greek yogurt and Parmesan…