My Favorite Spaghetti Squash
Courtesy of Mr. Food Test Kitchen 9 Servings • 60 Min. Cook Time| Ingredients |
|---|
| 1 spaghetti squash |
| 1/2 c. reduced-fat sour cream |
| 1 egg, lightly beaten |
| 1 Tbsp. minced garlic |
| 1/4 tsp. dried Italian seasoning |
| 1/4 tsp. dried thyme |
| 1/2 tsp. salt |
| 1/4 tsp. black pepper |
| 3/4 c. reduced-fat shredded cheddar cheese |
Directions:
1. Place spaghetti squash in a soup pot with an inch of water. Cover and bring to a boil over high heat. Cook 25 to 30 minutes, or until a knife can be inserted into the center. Remove from pot and cool slightly. Cut squash in half lengthwise, remove seeds, and using a fork, scrape out strands of squash.
2. Preheat oven to 400°F. Coat a 1-1/2-quart baking dish with cooking spray.
3. In a large bowl, combine 3 cups squash and remaining ingredients; mix well. Place mixture in baking dish.
4. Bake 35 to 40 minutes or until browned on top and heated through.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.
