1 large spaghetti squash.
2 tablespoons Truly Grass Fed Naturally Creamy Salted Butter.
3/4 cup yellow onion finely chopped.
1 tablespoon minced garlic.
1 large egg.
1 1/2 cups Truly Grass Fed Natural Aged Cheddar Cheese shredded and divided.
1/2 cup plain yogurt or sour cream.
1 teaspoon dried thyme.
1 teaspoon salt.
1 teaspoon ground black pepper
Preheat oven to 375 F. Carefully cut the spaghetti squash in half with a sharp knife. Scoop out the seeds and stringy flesh from the center of the squash. Brush the flesh of the squash with olive oil. Place each half of the squash open side down onto a parchment lined baking sheet. Place in oven and bake for 40 minutes until the squash is tender. While the squash cooks heat and melt the butter on medium heat in a skillet on the stovetop. Add the onion and the garlic and saute until they become tender then transfer to a large bowl. Remove the squash from the oven and set aside to cool.
Once the squash is cooled use a fork to remove the flesh from the skin and place into the bowl with the onion and garlic mixture. Mix in 3/4 cup of the shredded cheddar cheese and the remaining ingredients reserving the additional 3/4 cup of shredded cheese for topping. Combine well and pour the squash mixture evenly into a 8 1/2 X 5 1/2 baking dish. Sprinkle the remaining shredded cheese on top. Bake in the oven for 45 minutes until hot, bubbly and golden. Serves 6-8