My Favorite Spaghetti Squash

One bite of this veggie side dish and everyone at the table will be saying "This is My Favorite Spaghetti Squash!" We've made this low-carb dish a little cheesy, a little creamy, and a lot flavorful, so that everyone at the table will enjoy!

What You'll Need

  • 1 spaghetti squash
  • 1/2 cup reduced-fat sour cream
  • 1 egg, lightly beaten
  • 1 tablespoon minced garlic
  • 1/4 teaspoon dried Italian seasoning
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup reduced-fat shredded cheddar cheese

What To Do

  1. Place spaghetti squash in a soup pot with an inch of water. Cover and bring to a boil over high heat. Cook 25 to 30 minutes, or until a knife can be inserted into the center. Remove from pot and cool slightly. Cut squash in half lengthwise, remove seeds, and using a fork, scrape out strands of squash.
  2. Preheat oven to 400 degrees F. Coat a 1-1/2-quart baking dish with cooking spray.
  3. In a large bowl, combine 3 cups squash and remaining ingredients; mix well. Place mixture in baking dish.
  4. Bake 35 to 40 minutes or until browned on top and heated through.



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