Spaghetti Squash Gratin

• 1 spaghetti squash (2-3 lbs), halved lengthwise (stem to blossom end) and seeded
• 2 - 3 cloves garlic, minced
• 1 Tbsp chopped fresh thyme (optional)
• 2 Tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp coarsely ground pepper
• 8 oz Creme Fraiche or Sour Cream
• 1 cup grated Asiago or Parmesan cheese, or a mixture of both

1. Preheat oven to 450 degrees. Place squash, skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on high for 10-12 min, until tender.
2. Carefully run the tines of a fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands. Drain excess liquid, if necessary, and set aside.
3. Combine garlic, thyme, parsley, salt, pepper, creme fraiche/sour cream, and 2/3 cup cheese in small bowl. Fold into squash; place in shallow ovenproof 2 qt. casserole dish or glass pie plate. Top with remaining cheese.
4. Bake 20 min or until lightly browned. (For a little extra browning, finish under the broiler.)

garlic, fresh thyme, parsley, salt, ground pepper, fraiche, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/spaghetti-squash-gratin-52582171 (may not work)