I first discovered spaghetti squash a few years ago, and fell in love with it! It can be used to substitute pasta or it can be made into a side dish to accompany your main course of chicken or fish.
Typically, I had steamed the squash in the microwave until tender, usually about 12 minutes, would cut and scrape the inside. I then added a little butter, salt, pepper, and grated parmesan. It was delicious every time!
Then, as time passed, I began searching for other ways to make this yummy vegetable. I came across a site online that recommended cutting the squash in half, drizzle with olive oil, and sprinkle with salt and pepper before roasting it in the oven. Also, very delicious.
As a person that thrives on finding new recipes and ways to cook things, I began searching for yet another way to reinvent spaghetti squash. So I then prepared it in the manner I used for this recipe. Also roasted, but using chicken stock to help steam it rather than oil.
But, you know, I couldn’t just leave it at that. So below is the recipe for a delicious Spaghetti Squash Bake (I apologize for the picture of the half eaten dish….I couldn’t wait to try it, and forgot all about taking a picture until my family was finished with dinner :))
Spaghetti Squash Bake
1 medium spaghetti squash
Chicken stock, reduced sodium
2 tablespoons butter or margarine
1 small yellow onion, cut in half and very thinly sliced
1/4 teaspoon red pepper flakes, or more if you like it spicy
1/4 tsp dried thyme
1/2 cup fat free sour cream
1/2 cup reduced fat shredded cheddar cheese
Preheat oven to 400 degrees.
Cut the spaghetti squash in half and remove the seeds. Place face down in a glass baking dish with a 1/2 inch of chicken stock.
Bake squash for 1 hour or until tender and easily pulls from skin with a fork.
Remove from oven and let cool enough to handle.
Lower oven temperature to 375 degrees.
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 greased baking dish and top with remaining cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.
**Recipe developed from Dandy Dishes
After tasting, the only part I would alter from my interpretation of this recipe is to add a little more heat, possibly up to 1/2 teaspoon red pepper flakes or a jalapeño.
Have fun, and make it to suit your family! ENJOY!