Recipes

Faith Gilliland's Spaghetti Squash Bake Recipe

Atkins Faith Gilliland's Spaghetti Squash Bake
7.9g
Net Carbs
Prep Time: 0 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
6.5g

Protein

16.6g

Fat

1.9g

Fiber

208.3cal

Calories

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INGREDIENTS

  • 1 squash yields Cooked Spaghetti Squash
  • 3 tablespoon Unsalted Butter Stick
  • 0 2/3 cup, sliced Onions
  • 1 tsp Crushed Red Pepper Flakes
  • 0 1/4 tsp Garlic Salt
  • 0 1/3 cup Sour Cream
  • 1 1/2 cup, shredded Cheddar Cheese

DIRECTIONS

 

 

Creamy with a little spicy kick, Atkins Success Story Faith Gilliland discovers how delicious spaghetti squash can be!  Note that you will need 1 medium whole spaghetti squash for this recipe.  
 
  1. Cut the spaghetti squash in half and remove seeds.  Place in covered dish with ¼ inch of water.  Microwave 10-12 min.  Set aside to cool.
  2. In a medium-sized skillet over medium heat melt the butter and add the onions, red pepper flakes, garlic salt and black pepper (adjust to your taste).  Cook until the onions are browned and softened.   
  3. Using a fork, scrape the insides of the squash and transfer to a small bowl.  Mix the squash, cooked onions, sour cream, and half the cheese together until fully combined.  Transfer the mixture to a buttered baking dish and top with the remaining cheese.  Bake at 375°F for 20-25 minutes.  (Broil for the last minute to brown the top, if desired).  You can also place the mixture back into the spaghetti squash shells and bake it!

 

 

 

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