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Pre-heat oven to 400 degrees.
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Pierce whole spaghetti squash and microwave it for 10 - 12 minutes. If you don't want to microwave it you can bake it whole in the oven at 375 for about an hour. *NEW* we gave up our microwave and I now cook this in the Instant Pot!
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Remove it carefully from the microwave, cut it in 1/2 and let it cool for 5 or 10 minutes (your fingers will thank you.
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Gently scrape out the seeds (I feed them to the chickens after they cool)
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Using a fork start scrape out the "meat" into strands.
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In a separate bowl mix sour cream, 1 cup of cheese, grated garlic, salt and pepper.
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Butter a 13 x 9 baking dish
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Add the cheese & sour cream mixture to the spaghetti squash and gently mix until fully incorporated.
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Spread the mixture into the butter pan.
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Put in the oven and bake for 15 - 20 minutes
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Sprinkle the remaining 1/2 cup of cheese on top and bake another 5 - 8 minutes until melted and a little browned.
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SERVE