Spaghetti Squash au Gratin

I would like to preface this with: I am not one of those "oooh substitute spaghetti squash in all your pasta dishes and it is so wonderful and carb-free and life is great!" people. I like spaghetti squash, I really do, but it is NOT a substitute for pasta. Or potatoes. Sorry boutcha.

However, it is good and I do like it. This recipe pairs well with some chicken...thus, we had it with baked barbecue-sauce chicken. You can find the original here!

Ingredients
1 small/medium spaghetti squash
1/2 small onion
2 tablespoons butter
1/4 teaspoon red pepper flakes
1/4 teaspoon thyme
Salt & Pepper to taste
1/2 cup sour cream
3/4 cup shredded cheddar cheese

Instructions
Preheat oven to 400.  Cut squash in half, being careful because it is difficult...particularly with a dull knife, ask me how I know...

Use a spoon to scoop out the loose seeds and pulp in the middle.

Place face-down on a greased cooking sheet, I line mine with foil to save cleanup time.

Bake for 40 minutes to 1 hour, depending on your oven. Let cool for a while before you handle it, or don't and just use potholders. Once it is cool, use a fork to pull out the "spaghetti" into a large bowl.

Melt butter in small saucepan and cook onions over low heat until soft. Add red pepper flakes, thyme, salt, and pepper.

Remove from heat, then add sour cream and cheddar cheese, stirring until combined and melted.

Fold the cheese mixture into squash and then pour into a greased 8 or 9 inch baking pan. Sprinkle with additional cheese if you'd like, definitely optional.

Bake for about 15 minutes.