(I don’t remember where this recipe originated, so if you know the creator, please send me a link so I can credit them. Thanks!)
Spaghetti Squash Monterey
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- 1 spaghetti squash
- 1 large onion, chopped
- 1/4 c butter
- 1/2 c sour cream
- salt and pepper to taste
- 2 c grated Monterey Jack cheese, divided
Cut squash in half lengthwise and remove seeds. Place cut side down in a pot with 2 inches of water; cover and boil 20 minutes. Or bake for 30 minutes, cut side down in baking pan with water covering the bottom. After cooked, remove squash from shell with fork and set aside. (You can also poke holes in the squash, put on a microwave plate, and microwave about 7 minutes per pound on high. You may need to turn it now and then. Be very careful – it gets hot!)
Saute onion in butter until transparent. To the reserved squash, add onion, sour cream, salt, pepper and 1 cup of the cheese. Place in buttered casserole and sprinkle with remaining cheese and paprika.
Bake at 325 for 30 minutes.