Spaghetti Squash Au Gratin

I am absolutely obsessed with Pinterest and all of the amazing new recipes that I find there. Recently, I came across this recipe for Spaghetti Squash Au Gratin. As I'm actively counting calories, I figured that although the recipe sounded delicious, I'd try my hand at lightening it up. The results were fantastic and it tasted absolutely amazing. This is definitely something I'll be making again in the future!

Ingredients:

1 medium spaghetti squash (about 5 cups cooked)

2 tablespoons Blue Bonnet Light margarine

1/2 small yellow onion, diced

1/4 teaspoon red pepper flakes

1 teaspoon fresh thyme

1 teaspoon minced garlic

1/2 cup Daisy light sour cream

3/4 cup Kraft shredded 2% mild cheddar cheese

2 teaspoons Kraft reduced-fat Parmesan cheese

Directions:

1. Preheat the oven to 375° F. 

2. 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.  

3. In a medium sized skillet over medium heat, add the butter, onions, red pepper, thyme, and minced garlic and cook until the onions are slightly brown in color. Salt and pepper to taste. 
4. Using a fork, scrape the insides of the squash and transfer to a small bowl.  Combine the squash, onions, sour cream and 1/2 cup cheese together and mix well.  

5. Transfer the mixture to a buttered baking dish and top with remaining cheese. Sprinkle with Parmesan cheese.

6. Bake, uncovered, at 375° for 15-20 minutes or until golden brown on top.

Serves 6

Calories: 139

Carbs: 13g  

Fat: 7g