Powderhorn "Potatoes" - AKA Twice-Cooked Spaghetti Squash

     I was searching my recipe files for a tasty carb side-dish (preferably low carb) to accompany grilled flank steak when I came across an old favorite, Powderhorn Potatoes.  Steak and cheesy potatoes - what could be better?  My neighbor from 20 plus years and 4 moves ago had shared her recipe with me and my family and I have enjoyed it countless times over the years.  Though delicious, it was definitely not low carb or low fat and has not been in my current Weight Watcher-friendly repertoire.  I didn't have the baked and chilled potatoes to shred anyway... But I did have a nice spaghetti squash and if I was happy to pretend it was pasta, maybe shredded potatoes wouldn't be too much of a stretch.  I'm here to report that the "pretend" Powderhorn Potatoes were delicious!

Cheesy twice-baked spaghetti squash stands in for shredded potatoes.

Powderhorn "Potatoes"  

Ingredients:

• A medium sized spaghetti squash (microwaved til tender)*
• 2 tablespoons light butter (I use Land O'Lakes)
• A medium onion, finely diced
• A clove of garlic, minced
• 1/4 - 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt (or to taste)
• 1/4 - 1/2 teaspoon freshly ground pepper 
• 1/2 cup light sour cream
• 2 ounces sharp cheddar cheese, shredded (white or yellow)
• Cooking spray

Crumb Topping (Optional)

Seasoned, browned Panko breadcrumbs.

Melt 1 teaspoon butter in saute pan (I wiped out the squash pan and re-used it).  Add 2 tablespoons Ian's panko breadcrumbs, 1/4 teaspoon each garlic salt and onion powder, 1/8 teaspoon black pepper, a dash of cayenne.  Stir over medium-low heat until lightly browned then set aside.  Sprinkle toasted crumbs over squash during last 5 minutes of baking.

Putting It Together:

Preheat oven to 375 degrees F.  Melt butter in a large saute pan over medium-low heat; add onion, garlic, salt, pepper and red pepper flakes; saute until onion is softened.  Turn off heat and add cooked squash, sour cream and grated cheese.  Stir to combine then spoon into baking dish which has been sprayed with cooking spray.  Bake uncovered at 375 degrees F for about 20 minutes or until bubbly and slightly golden brown.  Sprinkle crumb mixture over for last 5 minutes, if desired. 

Adding cooked squash, sour cream and sharp white cheddar cheese to the cooked onion mixture - smelled like the real deal!

I got 4 cups of cooked squash from my medium-sized spaghetti squash but the total cooked recipe amount was less than 4 cups.  I think more water/volume was lost as the squash baked.

     This recipe came in at a total of 20 Points Plus, including the crumb topping (18 Points without it) on recipe Builder.  It yielded 6 generous half-cup servings at 3 Points Plus per serving.  The crumb topping does not change the individual serving total.  If you are a twice-baked or au gratin potato fan, this recipe will not disappoint!

*See Pasta Pretender Post for microwaving instructions