Spaghetti Squash Au GratinServes 6
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese
Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.
here's a pic of my version:
as it is, each serving equals 4 weight watchers plus points. when i made it tonight, i revised the recipe a little and found that substituting low fat cheddar, fat free sour cream and cooking spray (instead of butter) made this tasty side come out to 1 little WW+ point per serving! it's so good and really satisfies any craving for something cheesy and rich. i'm excited to try variations of this, perhaps with less cheddar and a little blue cheese, or add mushrooms and other veg to make it more of a casserole... the possibilities are endless.
you're welcome. :)