* 1 spaghetti squash * 1/2 c. reduced-fat sour cream * 1 egg, lightly beaten * 1 Tbsp. minced garlic * 1/4 tsp. dried Italian seasoning * 1/4 tsp. dried thyme * 1/2 tsp. salt * 1/4 tsp. black pepper * 3/4 c. reduced-fat shredded cheddar cheese
What to do:
1. Place spaghetti squash in a soup pot with an inch of water. Cover and bring to a boil over high heat. Cook 25 to 30 minutes, or until a knife can be inserted into the center. Remove from pot and cool slightly. Cut squash in half lengthwise, remove seeds, and using a fork, scrape out strands of squash. 2. Preheat oven to 400°F. Coat a 1-1/2-quart baking dish with cooking spray. 3. In a large bowl, combine 3 cups squash and remaining ingredients; mix well. Place mixture in baking dish. 4. Bake 35 to 40 minutes or until browned on top and heated through.