spaghetti squash au gratin

i have made spaghetti squash in the past and i was not impressed... but this recipe is amazing! my sister made it for dinner one night and i skeptically tried it and fell in love! i ran to the store the next day and bought spaghetti squash so i could make it! i already am planning to plant spaghetti squash in my vegetable garden next year for this recipe alone lol

i literally passed on pasta tonight and just ate this instead. i don't really consider it a low carb pasta substitute cuz really, nothing is a substitute for pasta lol. but this is definitely a recipe that you should atleast try once. it is so good that it has me wanting to try different spaghetti squash recipes. next time i am going to try it with nonfat greek yogurt instead of sour cream to make it lighter.

but of course my kids didnt even try it...

spaghetti squash au gratin
from http://dandydishes.blogspot.com/2011/10/spaghetti-squash-au-gratin.html#.T2eD-GJSQ7c

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy (it is on the spicier side so you may want to use less the first time and try from there)
½ cup sour cream
½ cup shredded cheddar cheese
1/4 cup feta cheese crumbles

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 and red pepper 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, feta cheese and half the cheddar cheese together and mix well.  Transfer the mixture to a baking dish sprayed with cooking spray and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.