Faith Gilliland's Spaghetti Squash Bake
7.87
Net Carbs
6.55
Protein
16.63
Fat
1.92
Fiber
208.29
Calories
Cooking tip: Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
Ingredients:
- 1 squash yield Cooked Spaghetti Squash
- 2/3 cup sliced Onions
- 1/4 teaspoon Garlic Salt
- 1/3 cup Sour Cream
- 3 tablespoons Unsalted Butter Stick
- 1 teaspoon Crushed Red Pepper Flakes
- 1 1/2 cups shredded Cheddar Cheese
Directions:
Creamy with a little spicy kick, Atkins Success Story Faith Gilliland discovers how delicious spaghetti squash can be! Note that you will need 1 medium whole spaghetti squash for this recipe.
- Cut the spaghetti squash in half and remove seeds. Place in covered dish with ¼ inch of water. Microwave 10-12 min. Set aside to cool.
- In a medium-sized skillet over medium heat melt the butter and add the onions, red pepper flakes, garlic salt and black pepper (adjust to your taste). Cook until the onions are browned and softened.
- Using a fork, scrape the insides of the squash and transfer to a small bowl. Mix the squash, cooked onions, sour cream, and half the cheese together until fully combined. Transfer the mixture to a buttered baking dish and top with the remaining cheese. Bake at 375°F for 20-25 minutes. (Broil for the last minute to brown the top, if desired). You can also place the mixture back into the spaghetti squash shells and bake it!
