This is one of my most favorite side dishes I’ve found via Pinterest. It gives you that potato casserole taste and feel but it’s squash! So yummy and fallish. Try it!
Spaghetti Squash Au Gratin
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, diced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup light sour cream
½ cup light shredded extra sharp cheddar cheese, divided
Poke the whole squash all over with a sharp knife, then place the squash on a plate and put it in the microwave for 10-12 minutes. Remove the squash from the microwave and cut in half. Scoop out the seeds, then remove the squash from the shell using a fork to scrape the insides. Transfer to a small bowl. (*If you do not own a microwave, you can absolutely bake this in the oven for one hour at 350 degrees. It will take significantly longer so I recommend making it the day before or early in the morning. You can cut the squash in half and bake or bake whole.)
In a small skillet over medium heat, add the butter, onions, red pepper flakes and thyme and cook until the onions are slightly brown in color; remove from heat. Add salt and pepper to taste.
Combine the squash, onions, sour cream and (1/4 cup) half the cheese together and mix well. Transfer the mixture to a baking dish and top with remaining 1/4 cup cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.
**If you will be serving this to children who do not like heat/spicy foo, omit the red pepper flakes in the dish and put them as a garnish on top of the adults serving of the dish. The red pepper flakes really make the dish!