Ooey, gooey satisfying baked cheesy noodles...
Aw, well...., actually it IS squash.
Doesn't seem too sexy with squash somehow, but in full ethical disclosure it seemed like I should name it appropriately.
But spaghetti squash does seem like noodles!!! Low carb, gluten free and a nice way for peeps to eat up their veggies.
Here's a little picture of the dish served up.
1/2 spaghetti squash, about 4 cups "noodles"
1/3 cup sour cream
1/2 cup grated cheddar cheese, plus 1/4 cup for top
2-3 Tbsp Parmesan, freshly grated, plus 1-2 Tbsp for top
2 garlic cloves, minced
2 Tbsp butter
3-4 Tbsp cream cheese
Salt and Pepper to taste
To prepare the spaghetti squash, do NOT cut it half when it's uncooked!
It's quite difficult... instead, pierce the whole squash with a sharp knife in 4-5 places. Microwave on High for 5-6 minutes. Test... does it feel soft? Does it give a bit? If so, remove and carefully cut the squash in half. It will be HOT! Remove the seeds with a spoon, scraping carefully to remove. With a fork, starts ruffling up the squash, pulling it into "noodles". It does this easily, so don't work about the noodle part. Retain 1/2 the noodles for another use. It freezes very nicely too, I freeze it flattened in a Ziploc bag, easy to thaw for another dinner.
Preheat the oven to 350 degrees.
In another large bowl, add the cream cheese (cut into small chunks), the butter, the minced garlic, the sour cream and the grated cheeses.
Drop the hot squash noodles on top of the mixture, and using tongs, toss to coat. Try to mix in any lumps.
Add to a small baking dish, I used a 5x9 dish, but you could use 4 small individual dishes too. Top with more cheese. Bake for 20 minutes until the cheese is bubbly and the edges are starting to brown. Serve at once.