Spaghetti Squash Gratin

I'm trying to put less white carbs on my plate these days to help lower my blood sugar. I'm constantly on the look out for recipes that I can use instead of potatoes. Enter the Spaghetti Squash. Spaghetti Squash has very little flavor so it is perfect for pairing with other flavors. Here onions, thyme, lowfat cheese and sour cream, and red chili flakes punches up the flavor. It is a great side for pork.

Serves 6
1 medium sized spaghetti squash
1 medium onion, diced
1/2 tsp red chili flakes
3/4 cup light sour cream
1 cup lowfat cheddar cheese
1 tsp dried thyme
salt and pepper
2 tbsp margarine

Preheat the oven to 375. Pierce the spaghetti squash all over with a sharp knife. Place it on a rimmed baking sheet and bake for 1 hour. Remove the squash from the oven and let cool about 15 minutes. Cut it open length wize and remove the seeds. Using a fork, scrape the flesh from the skin and place it in a large bowl. Melt the margarine in a large skillet over medium/high heat. Add the onions, thyme, chili flakes, salt and pepper. Cook until the onions just begin to brown. Add the onions to the squash in the bowl. Fold in the sour cream and adjust the salt and pepper. Fold in about half the cheese. Place the squash mixture in a baking dish that has been sprayed with cooking spray. Top with the remaining cheese. Bake for 30 minutes.