Our whole family loves this recipe, partly because we had grown tired of making spaghetti squash as a vehicle for Italian pasta sauce. Which is perfectly good – we just got stuck in a rut.
You can find the original recipe on food.com, thanks to contributor Taylor’s Mommy. Mine only differs in using plain yogurt rather than sour cream (I like Dahi Homestyle full fat yogurt for the recipe), and having a measurement for dried rather than fresh thyme.
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes (or to taste)
1 teaspoon fresh thyme
1 heaping ¼ teaspoon dried thyme
½ cup plain yogurt
½ cup shredded cheddar cheese (divided)
- Preheat oven to 375°F.
- Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with ¼" of water, and microwave for 10 – 12 min.
- 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. Add salt and pepper to taste.
- Using a fork, scrape the insides of the squash and transfer to a small bowl.
- Combine the squash, onions, yogurt, and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
- Bake in preheated oven for 15 – 20 min., or until golden brown on top.