Today my husband leaves to go back to work far away from us, a very normal type of day in the Russell household, but still cause for a great sendoff dinner!
We are going to have an early dinner consisting of my mom’s ribs and a new side dish I found using spaghetti squash, a new vegetable I have been working into my diet on a few occasions thus far. I found this recipe at Dandy Dishes, thank you for sharing!
This recipe went great with our ribs, I will post that recipe at a later date (it is not that calorie friendly nor very simple…but DAMN are they good!).
Spaghetti Squash Au Gratin
What You Need
1 medium spaghetti Squash
2 tablespoons of butter
1 small yellow onion – sliced thin
¼ teaspoon of red pepper flakes
1 teaspoon of fresh thyme
½ cup of low fat sour cream
½ cup of reduced fat cheddar cheese
What To Do
Cut the spaghetti squash in half the long way and be sure to remove all of the seeds.
Place both halves in a microwave safe covered dish and add about a ¼ inch of water. Microwave for 10-12 minutes, until innards are tender.
Put butter, onions, red pepper, and thyme in a small skillet and sauté over low heat until onions a softened and slightly browned. Add salt and pepper at this point if desired.
Use a fork and shred the innards of the spaghetti squash, place in a bowl. Combine everything, spaghetti squash, onions, sour cream, and half of the cheddar cheese. Mix well, then transfer the mixture to a lightly buttered baking dish. Lastly, top with the remaining cheddar cheese.
Bake at 375F for 15-20 minutes until the top begins to brown and cheese is completely melted.
So we sit down to dinner, I knew my husband would love the ribs but would he eat the spaghetti squash au gratin? Yep…he did!
Dinner is served – and devoured!
This spaghetti squash au gratin recipe will certainly be used again! Give it a try and let me know what you think!