RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2588
| View Recipe |
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| Recipe Name: |
Spaghetti Squash Au Gratin |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2012-10-04
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.79
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
2-quart baking dish |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
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. |
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| Nutrition per Serving: |
| Calories: |
34 |
Total Carbs: |
-0.3 |
Net Carbs: |
-0.1 |
| Cholesterol: |
0.0 |
Fat: |
3.7 |
Protein: |
-0.33 |
| Fiber: |
-0.17 |
Sodium: |
1.31 |
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