Cut squash in half lengthwise and scoop out seeds.
Place cut side down in a dish with 1/2 c water,
cover, and microwave for 10 minutes. Allow squash
to cool. Using a fork, scrape squash into spaghetti
like strands.
In non stick skillet, heat oil and saute onion until
soft. Add squash and italian seasoning; turn off
heat. Stir in sour cream and pour mixture into 1 qt
baking dish. Sprinkle with parmesan cheese and
breadcrumbs.
Bake uncovered at 350 for 15 minutes, or until
heated.
Serving
Suggestions
4 serving; 100 calories; 3.5 g fat; 4g protein
Originally Submitted
12/29/2012
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