1 lg spaghetti squash (4 cups cooked)
2 Tbsp light butter
1 small yellow onion, thinly sliced
1/2 tsp red pepper flakes
1 tsp fresh thyme
1/2 cup light sour cream
3/4 cup reduced fat cheddar cheese, shredded
4 strips bacon, cooked and chopped
1 tsp salt
1/2 tsp pepper
Preheat oven to 375 degrees
Cut the squash in half and scoop out all the seeds and stringy pulp
Lay cut side down in large microwavable casserole dish with 1/4 inch of water
Pierce the top of the squash
Place in microwave for 12 minutes
In small sauce pan on medium heat add butter, onions, red pepper flakes and thyme
Cook until onions are nice and brown
When squash is done scoop out the center with a fork and add to a medium size bowl
Add onion mixture, sour cream, bacon, salt, pepper, and 1/2 cup cheese to bowl
Stir and add to a greased casserole dish and top with remaining cheese
Cook for 20 minutes
Use extra salt and pepper to taste if needed
Confession…. I was on Pinterest again. Oops!
Its extremely addicting and there are so many great things out there that I would miss on a daily basis if I didn’t visit the site.
You will start to notice my recipes take a small change in a healthier direction. I will also include Weight Watcher points to recipes that I feel have a healthy take on them.
Ok, back to me scooping on Pinterest. I ran across a picture of this recipe from Dandy Dishes. I made a few minor changes to the recipe like adding bacon. It made Shaun more happy! Look for the WW points at the bottom of this recipe. ENJOY!!!
Spaghetti Squash Au Gratin
Adapted from Dandy Dishes