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1 spaghetti squash

1 c. shredded cheese substitute

3/4 c. sour cream

1 egg

Cook spaghetti squash by piercing and placing in a microwave for 1 minute.

Cut off stem end.  Place squash stem side down and cut in half.

Scoop out seeds.

Place squash face down in 13 x 9 baking dish.  Pour in water to about 1/2 inch.

Cover with foil and bake 400 F for 45 minutes.

Flip squash over, recover with foil and cook for 10-15 minutes more.

Scrape spaghetti and place in a bowl.  Add in cheese substitute, sour cream and egg

Mix well.

Pour into 1.5 qt. casserole

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Bake 40 minutes.  I cooked this alongside some chicken.

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that had been marinated in sauce of choice.  I used Rothchild Farms Pineapple Coconut Mango Tequila Sauce.

This smelled so good while it was cooking, that my son who had already eaten out couldn’t resist trying some!

Love this!

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