Ingredients
1 spaghetti squash (2-3 lbs), halved lengthwise (stem to blossom end) and seeded
2 - 3 cloves garlic, minced
1 Tbsp chopped fresh thyme (optional)
2 Tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp coarsely ground pepper
8 oz Creme Fraiche or Sour Cream
1 cup grated Asiago or Parmesan cheese, or a mixture of both
Preparation
Preheat oven to 450 degrees. Place squash, skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on high for 10-12 min, until tender.
Carefully run the tines of a fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands. Drain excess liquid, if necessary, and set aside.
Combine garlic, thyme, parsley, salt, pepper, creme fraiche/sour cream, and 2/3 cup cheese in small bowl. Fold into squash; place in shallow ovenproof 2 qt. casserole dish or glass pie plate. Top with remaining cheese.
Bake 20 min or until lightly browned. (For a little extra browning, finish under the broiler.)
