1 spaghetti squash
1/2 cup reduced-fat sour cream
1 egg, lightly beaten
1 tablespoon minced garlic
1/4 teaspoon dried Italian seasoning
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup reduced-fat shredded cheddar cheese
Directions1.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 degrees 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.