I love spaghetti squash and am always looking for new ways to use it. This recipe uses low-fat ingredients but could easily be converted to full-fat if you wish. Other spices or herbs can be added to dress it up; this is just the basic recipe.
Preheat oven to 350º.Coat an 8-inch by 8-inch baking dish with cooking spray.
Cut the squash in half lengthwise, scoop out and discard seeds, place cut-side down on a baking sheet and bake for 25 minutes. ( Or place cut side down on a microwave safe dish, poke holes in peel & nuke until tender ).
When squash is tender, scoop out the meat with a fork. (you may only need 1 half to get 3 cups, depending on the size of your squash).
Mix together the squash strands, bell pepper, onion, water chestnuts, pimiento, cheese, salt and pepper.
Stir in the egg substitute.
Combine the sour cream and milk & fold into squash mixture.
Pour into prepared casserole dish. Sprinkle with panko crumbs and paprika and bake for 30-35 minutes.