A delightful and cheesy baked dish featuring spaghetti squash, perfect for a comforting meal.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Use a sturdy knife and be cautious while cutting the squash as it can be tough.
Place the squash halves cut-side down in a microwave-safe dish with a bit of water. Microwave until tender.
Check the squash for doneness by piercing it with a fork; it should be soft.
In a skillet, melt the butter over medium heat and sauté the onion, red pepper flakes, and thyme until the onion is golden.
Stir frequently to prevent the onions from burning.
Scrape the cooked spaghetti squash into strands using a fork and transfer to a mixing bowl.
Hold the squash with a towel to avoid burning your hands as it might still be hot.
Mix the squash strands with the sautéed onion mixture, sour cream, and half of the cheese.
Ensure the mixture is evenly combined for consistent flavor.
Transfer the mixture to a buttered baking dish and sprinkle the remaining cheese on top.
Spread the mixture evenly in the dish for uniform baking.
Bake in a preheated oven at 375°F until the top is golden and bubbly.
Keep an eye on the dish during the last few minutes to avoid over-browning.
Serve warm and enjoy your cheesy spaghetti squash bake.
Garnish with fresh thyme leaves for a touch of elegance.
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