A Tale of Two Squashes: Part 2

Wow! Let me just say how much I looooove spaghetti squash. I've never worked with this stuff until now and it is SO FUN! It's like my mother-in-law's obsession with popping zits. Once you start, you can't stop! String after string of squashy goodness, peeling away from the skin like magic!

Spaghetti Squash Gratin
1 two to three lb spaghetti squash
1 C light sour cream
1/2 C fat free half and half
1 tsp salt
1/2 tsp pepper
2 oz gruyere cheese
4 oz baby swiss cheese
1 tsp dried thyme

Preheat oven to 375 degrees. Piercethe spaghetti squash CAREFULLY in many spots. Place in a baking dish and bake for about an hour, or until soft.

Remove from the oven and let rest until it's cool enough to handle, at least with a hot pad holder. Carefully cut the squash in half and remove the seeds and pulp, with tongs or a spoon. Then separate the strands with a fork and remove from the skin.

In a large bowl, combine the squash, salt, pepper, gruyere, sour cream and creamer.

Place the squash mixture in a baking dish coated with non-stick cooking spray. Top with the baby swiss and a sprinkle of dried thyme.

Bake at 375 for 20 minutes. Place under the broiler for about 5 minutes or until the cheese is bubbly. This dish easily serves six to eight people.