Spaghetti Squash Romanoff

pbServes 4/b/p
h2Chef’s Note/h2
pOne of the first items I discovered on my Diabetes-Compatible journey was Spaghetti squash. I thought that it would be a substitute for the real thing. NOT QUITE! But it can be treated in a similar manner and is great as a side for dishes with a lot of gravy. Unlike acorn or butternut squash it is low in carbohydrates. Meatballs and spaghetti squash is one of my great failures, but this dish is one of my great successes./p
pYou can prepare this hours ahead and even the day before. You can add sliced cooked steak or cooked chicken to the dish to make one of the most amazing casseroles you have ever tasted./p
h2Ingredients/h2
ul
li1 2-2 ½ pound spaghetti squash/li
liSalt and pepper to taste/li
li2-3 Tbsp butter, softened/li
li½ medium yellow or sweet onion, sliced/li
li1 clove (or more) grated or minced garlic/li
li½ lb. Sliced mushrooms (optional?)/li
li½ cup sour cream/li
li2 ounces crumbled blue cheese (optional)/li
li¼ cup grated Parmesan cheese/li
/ul
h2Preparation/h2
ol
liPreheat oven to 350°./li
liCut squash in half lengthwise. I USE A CLEAVER AND HAMMER. Scrape out the seeds and pith./li
liSprinkle with salt and pepper. Place cut side down on a baking sheet lined with foil and sprayed with oil./li
liBake for 30 minutes./li
liLet cool for ½ hour./li
liUsing a fork, scrape the meat of the squash into a bowl./li
liMelt butter in a large frying pan. Add the sliced onions and cook until lightly browned./li
liAdd garlic and stir to combine./li
liAdd the sliced mushrooms and cook until some liquid starts to release from the mushrooms. Add to the spaghetti squash./li
liAdd the sour cream and cheeses./li
liReheat in the oven until hot and bubbly./li
/ol
h2Nutritional Information per Serving/h2
p9 g Net Carbohydrates/p
pia href="http://www.thedecadentdiabetic.com/"Source: Ward Alper, the Decadent Diabetic/a/i/p