Spaghetti Squash AuGratin

 

Now I have openly admitted what a carb-obsessed, potato loving freak I was before going Primal. So when I tell you that I am 100% convinced that this will satisfy my craving for potatoes this holiday season that's a big deal! The options with this dish are endless, you can make it as I did below or you could skip the sour cream and cheddar and go for heavy cream and gruyere with a dash of nutmeg. It goes without saying that this is going to become a permanent fixture in my weekly rotation until I find my favorite flavor combination. Served alongside a tender roasted pork tenderloin, this Spaghetti Squash Au Gartin is a hearty full flavor side dish your entire family will love

Ingredients

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
1	teaspoon fresh thyme
½	cup sour cream
½	cup shredded cheddar cheese

Directions

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, red pepper and thyme 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 and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375º for 15 – 20 minutes until golden brown on top.