What's for Supper Wednesday

I tried cooking something completely new ....spaghetti squash.  I've had this before when Sister Mary has prepared it, but this was a little different.

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