I made this today with nonfat yogurt and daiya cheddar cheese (we avoid animal fats, hence the dairy nonfat yogurt but no dairy cheese). I didn’t have garlic but sauteed some mushrooms in with the onions… then I mixed nutritional yeast into the yogurt/daiya sauce and sprinkled some on top with the daiya for added nutrition and flavor… came out great!!!
This was so delicious my husband and I couldn’t stop eating it! The first time I made it exactly to the recipe and the second time I added some turkey sausage crumbles to serve as a main dish. This recipe is a keeper!
I would give this 10 stars if possible. Made the recipe to the letter and squeezed out all the excess squash liquid with a dish cloth. It came out perfect and tasted thrillingly decadent. Gina, every single recipe of yours that I’ve made has been fantastic. You’ve actually made dieting fun for me!
This was amazing. We did it with pasta sauce over it. It can be eaten with or without pasta sauce. It’s good either way. It took an hour and 45 minutes start to finish but I was able to multi task and be efficient in how I made it. My family loved it, including my daughter who detests vegetables.
This was very tasty! Mine didn’t LOOK very appetizing, it was all pretty mushy, but it tasted great. I’m not sure what I did, maybe cooked the squash a little too long perhaps? Or I cooked it in two big halves instead of rings…? Anyways, I added some mushrooms and served with marinara and there were no leftovers!
It might be cute to simply “stuff” the halves with the sauteed veggies, cheesy sauce and marinara, and then let everyone scoop and mix their own squash bowls.
Ingredients:
1 Spaghetti Squash (large) (1.5 kg / 3.3 pounds)
1 Onion (medium, minced)
1/4 teaspoon Chile Flakes
1 teaspoon Thyme
1 teaspoon Black Pepper
1/4 cup Broth (or water)
4 oz Cheddar Cheese (grated, low-fat)
1/2 cup Sour Cream (low-fat)
1 teaspoon Garlic Powder
1 teaspoon Salt
1 tablespoon Parsley (dried)
Directions:
Wash the outside of the squash, cut it in half lengthwise and scoop / scrape out all the seeds. Place cut-sides down in a dish that can be covered. Add 1/2 inch (1 cm) of water, cover, then place in microwave and nuke for about 14 minutes. When done, set aside to cool. (Tip: if you can do this at least an hour or two before you do the rest of the recipe, you’ll be glad you did.)
Mince the onion. Spray a non-stick frying pan lightly, add the onion, chile flakes, thyme, black pepper and broth, and cook the onion slowly until soft.
Meanwhile grate the cheese. Reserve 1/4 of it to one side. Mix the other three-quarters of the cheese with the sour cream, the garlic powder, the salt and the parsley. Set aside.
Lightly spray a 2 litre (8 cup) casserole dish; set aside.
When the squash halves are cool enough to comfortably handle, take a fork and shred the insides quite close to the skin but not piercing the skin. Add this shredded squash flesh to the cheese and sour cream mixture, stir well, and turn into the prepared casserole dish. Sprinkle the reserved cheese around the top.
Pop into oven and bake for 30 minutes. At the end of 30 minutes, turn the broiler on for 5 minutes to bubble and brown the top.
[Tip: Alternatively, bake in a lightly-sprayed slow cooker on low for about 2 to 3 hours. Test the time the first time out in your crockpot. Or, consider baking it in muffin tins for easy individual servings.]
Source :americantimesfood.com
