1 Large Organic Spaghetti Squash
2 TBSP Grass Fed Butter
1 Yellow Onion (chopped)
2 Cloves Garlic (minced)
1 TPS Fresh Thyme (minced)
1 Cup Raw Parmesan (shredded)
1/4 Cup Kite Hill Almond Sour Cream
Himalayan Salt / Black Pepper
Cut spaghetti squash in half, remove seeds, poke with fork, lightly coat with avocado oil, salt and pepper, then bake at 400F for 30 min
Remove noodle like strands and place in a large mixing bowl.
Melt butter in large skillet and add thyme for 1 min. Add spaghetti squash strands, sour cream and 1/2 of parmesan. Simmer 5 min then top with remaining parmesan and bake at 400F for 5-10 min before serving.