Rating: 4.5 stars
67 Ratings
  • 5 star values: 51
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This recipe is quick to prepare and a great alternative for a lower-carbohydrate, lower-calorie option in place of a potato side dish. My husband is a meat-and-potatoes kind of guy and even he loved this recipe.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape insides of squash with a fork and transfer to a small bowl.

  • Heat margarine in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray.

  • Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese.

  • Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.

Cook's Note:

This is a great way to encourage your kids to eat more vegetables, although you may want to use a touch less red pepper flakes when preparing for them to lessen the spicy heat as it does have a bit of a kick to it.

Nutrition Facts

115 calories; protein 8g; carbohydrates 10.5g; fat 4.8g; cholesterol 9.6mg; sodium 264.5mg. Full Nutrition