Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a 1/4" of water and microwave for 10-12 minutes. In a medium skillet over medium heat, add the butter, onions, red pepper flakes, and thyme and cook until the onions are slightly brown in colour. Add 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 375 F oven for 15-20 minutes until golden brown on top.
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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3650 (99%)|
|Amt Per Serving||% DV|
|Total Fat 405.6g||541 %|
|Saturated Fat 256.1g||1280 %|
|Monounsaturated Fat 105.6g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 1086mg||334 %|
|Sodium 3085.2mg||106 %|
|Potassium 400mg||11 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9g|
|Protein 22.9g||33 %|
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Calories per serving: 3702
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