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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (251g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 498 (81%)|
|Amt Per Serving||% DV|
|Total Fat 55.3g||74 %|
|Saturated Fat 35g||175 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 163.9mg||50 %|
|Sodium 611.5mg||21 %|
|Potassium 288mg||8 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.9g|
|Protein 20g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 614
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