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 Serving (499g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 120 (47%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 30mg||9 %|
|Sodium 178.8mg||6 %|
|Potassium 547.2mg||14 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 33g|
|Protein 5.8g||8 %|
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Calories per serving: 255
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