Spaghetti Squash Gratin

I saw this recipe on Pinterest and was immediately intrigued.  Don't let my poor picture taking fool you.  It is delicious!  The description says it tastes just like hashbrown casserole.  If you are trying to watch your carbs, then it is a great alternative with the flavors and textures of hashbrown casserole and we will definitely make it again.  If I was entertaining, I would stick with the real deal Hashbrown Casserole.  You can share those calories with others, afterall.

Speaking of Pinterest and similar sites like Foodgawker...aren't those pictures always so good looking?  I'm convinced that you could take a good looking picture of something really disgusting, and as long as it looked pretty, folks would be interested in the "recipe."  Just be warned that some things may not taste as good as they look in those pretty photos.  :)

Spaghetti Squash Gratin

1 medium to large spaghetti squash
1 Tbsp. olive oil
1 onion, thinly sliced
1/4 tsp. red pepper flakes
1/2 c. sour cream
1 c. shredded cheddar cheese

Cut the squash in half (these suckers are TOUGH) and scrape out all of the seeds.  Place in shallow dish with 1/4 inch water and cover.  Microwave for 10-12 minutes until spaghetti squash flesh is tender.      (Microwaves vary and I had to cook mine longer than the 10-12 but let that be a good starting point.)  In a saute pan, heat olive oil.  Cook onion and red pepper flakes on low-medium until onion is tender.  Carefully, remove flesh of spaghetti squash with a fork.  (It will look like spaghetti when shredded...hence the name.  If it doesn't come out easy, it isn't done.)  Combine squash, onions, sour cream and 1/2 c. cheese.  Salt and pepper to taste.  Place in prepared square baking dish.  Cover with remaining 1/2 c. cheese.  Bake at 375 for 15-20 minutes.