1 medium spaghetti squash
1 tbsp light butter
1 small yellow onion, cut in half and very thinly sliced
½ tsp red pepper flakes
1 tsp fresh thyme
½ c light sour cream
½ c red-fat shredded cheddar cheese
This is how I always prepare my squash: Poke holes in squash with a fork and place it on a baking sheet. Bake for about an hour at 375 degrees. Let it cool off and then slice it down the middle. Remove the seeds and things from the middle. Then just use a fork to shred the strands of squash out. Lately I've been baking and prepping my squash the day before I need it. That way it's all shredded in a big bowl in the fridge ready to go.
In a skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Add salt and pepper to taste.
Combine the shredded squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a greased baking dish and top with remaining cheese.
Place in oven at 375º for 20 minutes until golden brown on top.
Original recipe found here.
We had red wine & garlic mushrooms and roasted broccoli with this! I love how the broccoli gets crispy when roasted.