Tuesday, July 3, 2012

Spaghetti squash au gratin

Hold the carbs, but get the flavor! This is a amazing combo that looks like spaghetti Mac and cheese, but doesn't have all the carbs. Great side dish for steak, fish, or chicken!

- 1 spaghetti squash (it makes a lot you can even do half)
- 1/2 yellow onion
- 1/2 tsp thyme
- 1/2 tsp red peppers
- 1/2 tbsp can't believe it's not butter
- 1/2 c low fat sour cream
- 1/2 c cheddar shredded cheese

1. Preheat oven to 400'. cut the spaghetti squash in half. (it's like cutting a pumpkin so be careful)
2. Scoop seeds and filling out of center (like a pumpkin)
3. Fill thick baking pan with 1/2 inch water, place squash face side up and place in oven for 30 mins.
4. While the squash softens in the oven, slice onions and place on skillet, with butter and spices. cook onions until golden brown and remove from heat.
5. Take squash out of the oven, let cool
And begin to scrap the insides out with a fork. It will look like spaghetti.
6. Place squash in bowl, onion mixture, 1/4 c of the cheese, and sour cream. mix together with tongs.
7. Spray baking sheet with Pam, and Begin to scoop mixture in each cupcake holder. Top with leftover cheese.
8. Bake 20-25 mins