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“Sour Cream” and Onion Spaghetti Squash

This recipe is awesome.

I’ve mentioned my garden about a million times now so I apologize in advance for bringing it up yet again. We are growing other things besides zucchini and beets (believe it or not). We’ve successfully grown spaghetti squash! Honestly, I’ve been a little overwhelmed with the amount of vegetables we have. What am I gonna do with 6 spaghetti squash? I guess make this recipe 6 times :).

I’m taking these big boys 1 spaghetti squash at a time. My husband isn’t a huge fan of plain old spaghetti squash used in place of spaghetti (why did we grow them then!!?) so I tried to find some other ways to use them. I found this recipe off of Pinterest and tweaked it slightly.

Here’s the recipe I used:

“Sour Cream” and Onion Spaghetti Squash

(adapted from Dandy Dishes)

  • 1 medium sized spaghetti squash
  • 2 tbsp of butter
  • 1 small yellow onion
  • 2 cloves of garlic
  • 1/4 tsp of red pepper flakes
  • 1/4 tsp of dried thyme
  • 1/2 cup of greek yogurt
  • 1/2 cup shredded cheddar cheese
  • couple tablespoons of parmesan cheese

This was a really easy recipe but it was a bit time consuming. I cooked the spaghetti squash in the oven so that took a solid 45 minutes but you can always cook them in the microwave which would definitely save some time. Scraping the insides out takes a little bit of time too but that’s just how it goes with these squash-definitely worth it!

Fresh ones look slightly different huh? Store bought are more yellow I think. Both taste great!

While the squash was cooking, I cooked the onions, garlic, thyme, and red pepper in a pan until the onions were clear. Once the squash was cooked (and scraped) I mixed it with the onion mixture and added the greek yogurt and half the cheese.

Next, I poured the mixture into a 9×13 pan (buttered or oiled up), sprinkled the remaining cheese on top, then cooked it for about 25 minutes at 375 degrees (until the cheese was nice and brown).

This smells so good.

I served it with some antelope sausage and it was perfect!

If you like sour cream and onion flavored anything, you will love this. I’m not even necessarily a huge fan of that flavor, but this was just so good. It had such simple ingredients but yet was incredibly flavorful. My husband really liked it too so it’s a win!

Plus, it’s low carb in case you were wondering :). ┬áSo good!

 

What’s your favorite way to eat spaghetti squash?

 

3 comments to “Sour Cream” and Onion Spaghetti Squash

  • I tried spaghetti squash once to use in place of spaghetti and I just didn’t like it. After a few bites, I had to toss it, but this recipe may convince me to give the squash another try!

  • Jordan

    Um…YUM! I tried this last night and it was just as good as I imagined it would be after reading about it. I think I put too much red pepper it, but in retrospect that ended up being a good thing because if it hadn’t been so spicy I would have housed the whole thing in one sitting. Thanks Amy!

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