Makes 8 servings.
- 1 spaghetti squash
- 1 large onion
- 0.25 cup butter
- 0.5 cup sour cream
- 2 cups grated Monterey Jack cheese
Cut squash lengthwise and remove seeds. Place cut side down in a pot with 2 inches of water. Cover and boil for 20 minutes. After cooked, remove squash from shell with fork and reserve spaghetti-like strands.
Chop onion and sauté in butter until transparent. To the reserved squash add onion, sour cream, salt, pepper and 1 cup of cheese. Place in buttered casserole and sprinkle with remaining cheese and paprika. Bake at 325 F for 30 minutes. Serve.