Spaghetti Squash Au Gratin

"After being baked, the strands are mixed with onions sauteed in butter, seasonings, sour cream, and cheese. Once baked, the sauce becomes creamy and is simply delicious. Spaghetti squash is packed with vitamins and minerals Spaghetti squash is a nutrient-dense food, meaning it's low in calories but a decent source of several key vitamins and minerals. In particular, spaghetti squash is a good source of pantothenic acid."

"Place in a covered dish with a 1/4-inch of water. Microwave for 10 -12 minutes. Preheat the oven to 375 degrees F. In a medium-sized skillet over medium heat, add the butter, onions, and thyme. 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. Mix well."

"If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half. Then, cut the squash in half and proceed with the recipe! Add some spice! Paprika, garlic powder, or smoky chili powder are all great here. Or, opt for a spice blend like tangy za'atar, Italian seasoning, or even rub it with a little miso paste."

Microwaving halved spaghetti squash with a small amount of water softens it for easy scraping of strands. Sauteed onions in butter with thyme are mixed into the scraped squash along with sour cream and half the shredded cheddar to create a creamy sauce. The mixture is seasoned with salt, pepper, and red pepper flakes, placed in a buttered baking dish, topped with remaining cheese, and baked at 375°F until golden brown. Spaghetti squash supplies pantothenic acid, fiber, vitamin C, manganese, vitamin B6, and niacin. Tips include pre-softening hard squash and adding spices like paprika, garlic powder, smoky chili, za'atar, Italian seasoning, or miso.

Read at Alternative Medicine Magazine