Spaghetti Squash Monterey

From: Fresh from the Farm Stand

Ingredients:

• 1 Spaghetti Squash, Halved Lengthwise and Seeds Removed
• 1 Onion, Chopped
• 1/4 Cup Butter
  

• 1/2 Cup Sour Cream
• Salt and Pepper to Taste
• 2 Cups Shredded Monterey Jack Cheese, Divided
• Paprika to Taste
  

Directions:

• Place Squash halves cut-side down in a large saucepan; add 2 inches of water. Cover and boil 20 minutes over medium-high heat, until tender. Remove squash from water and let cool slightly. Use a fork to pull spaghetti-like strands from squash; place in a bowl and set aside.
• Meanwhile, in a small skillet over medium heat, saute onion in butter until tender. Add onion mixture to squash strands along with sour cream, salt, pepper and one cup cheese. Stir to mix, transfer to a greased 2-quart casserole dish. Sprinkle with remaining cheese and paprika. Bake, uncovered at 325 degrees F. for 30 minutes.