Now I have openly admitted what a carb-obsessed, potato loving freak I was before going Primal. So when I tell you that I am 100% convinced that this will satisfy my craving for potatoes this holiday season that's a big deal! The options with this dish are endless, you can make it as I did below or you could skip the sour cream and cheddar and go for heavy cream and gruyere with a dash of nutmeg. It goes without saying that this is going to become a permanent fixture in my weekly rotation until I find my favorite flavor combination. Served alongside a tender roasted pork tenderloin, this Spaghetti Squash Au Gartin is a hearty full flavor side dish your entire family will love.
medium spaghetti squash
small yellow onion, cut in half and very thinly sliced
teaspoon red pepper flakes, or more if you like it spicy
teaspoon fresh thyme
cup sour cream
cup shredded cheddar cheese
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. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste. Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375º for 15 – 20 minutes until golden brown on top.