Servings: 8 Author: Alex

1 large spaghetti squash (about 5 pounds) 1 large spaghetti squash (about 5 pounds)
2 tablespoons unsalted butter 2 tablespoons unsalted butter
1 small onion, minced 1 small onion, minced
2 garlic cloves, minced 2 garlic cloves, minced
1 teaspoon fresh mince thyme 1 teaspoon fresh mince thyme
1 cup shredded parmesan (shred by hand) 1 cup shredded parmesan (shred by hand)
1/4 cup sour cream ¼ cup sour cream
Salt and pepper, to taste. Salt and pepper, to taste.

Preheat you oven broiler to high.
Cook the spaghetti squash using your preferred method (we cut off the ends, poke all over with a fork, then microwave for 20 minutes) then remove the noodle like strands, place the strands in a colander to drain the excess moisture the set aside.
Heat the butter over medium high heat in a large 10.5" cast iron skillet. Add the onion, garlic, and thyme to the skillet and cook about 1 minute, just until fragrant.
Add in the drained spaghetti squash and stir to combine. Stir in the sour cream and half of the parmesan. Simmer for 5 minutes then top with remaining parmesan and transfer to the broiler for 3 to 5 minutes until the top is golden brown. Top with additional thyme and serve.