It's kind of like the hash brown casserole at Cracker Barrel but with the squash instead of potatoes. It was hard to stop myself from taking a third helping.
Left Brain would have preferred not having the red pepper flakes and I would have enjoyed adding jalapenos, but that's just us.
I didn't have any fresh thyme, so I just used a shake of dried stuff. Heck, I don't have thyme for much of anything!
Spaghetti Squash Au Gratin Tastes like Hash Brown Casserole without all the calories and carbs
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.
It was as good as it looks and mine actually similar to the image provided....it usually doesn't.
Long Live the Queen of Squash