1 medium spaghetti squash
2 tablespoons extra virgin olive oil
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup of sour cream (or soak raw cashews in boiling water, then pureeing the nuts with lemon juice, sea salt and cider vinegar to yield a dairy free sour cream)
½ cup nutritional yeast
Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add oil, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste. Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, “sour cream” and half the nutritional yeast together and mix well. Transfer the mixture to a oiled baking dish and top with remaining nutritional yeast. Place into a 375º for 15 – 20 minutes until golden brown on top.
