This recipe has a real “comfort food” feel to it… it’s been floating around the web for a long time, so I really don’t have an accurate source of origin to give credit to. It’s low carb and low glycemic … so it meets the Sugar Free Goddess recipe criteria!
I don’t cook food in my microwave, so I use a different method (boiling or baking) to cook the spaghetti squash, get my preferred cooking method here. If you decide to go microwave free for this recipe, simply cook the spaghetti squash by boiling it or baking it, and then pick up this recipe at direction #2.
I think spaghetti squash pairs nicely with all types of animal protein.
1 medium-large 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.