Description
A fast, lower-carb stand-in for a classic potato gratin. Tender spaghetti squash strands get tossed with caramelized onion, a touch of heat, creamy sour cream, and light cheddar, then baked until bubbly and golden.
Ingredients
Scale
- 1 medium spaghetti squash, cut in half and seeds removed
- 3 tbsp light margarine (or butter)
- 1 small yellow onion, thinly sliced
- 1 tsp crushed red pepper flakes (reduce for milder heat)
- ¼ tsp garlic powder
- Salt and freshly ground black pepper, to taste
- ¾ cup fat-free sour cream (or Greek yogurt)
- 1 cup shredded reduced-fat Cheddar, divided
- Nonstick cooking spray (or a little oil/butter)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the squash: place the halves flesh-side down in a covered microwave-safe dish with about ¼ inch of water. Microwave on high for 10–12 minutes (or roast cut-side down at 400°F for 35–45 minutes). When tender, use a fork to rake the flesh into noodle-like strands and put them into a mixing bowl.
- While the squash cooks, melt the margarine in a skillet over medium heat. Add the sliced onion, red pepper flakes, garlic powder, and a pinch of salt and pepper. Sauté until the onion turns golden and soft, about 5–10 minutes.
- Spray a baking dish with nonstick spray (or brush lightly with oil).
- Stir the cooked onion mixture and the sour cream into the bowl with the spaghetti squash. Fold in half of the shredded Cheddar so the mixture is evenly combined. Taste and adjust seasoning.
- Spoon the mixture into the prepared dish and scatter the remaining Cheddar over the top.
- Bake for 20–25 minutes until the filling is hot and bubbling. For a browned, gratin-style crust, switch the oven to broil for the final 2–3 minutes—watch closely so it doesn’t burn.
- Remove from the oven and let rest a few minutes before serving.