1 large spaghetti squash, cooked and shredded with fork
(I baked mine for an hour or so, until desired tenderness)
1 can condensed cream of chicken soup
(I used Campbell's Cream of Chicken and Mushroom because of its lower carb count)
1/4 cup water
4 tablespoons margarine, melted
1/4 cup finely chopped onion
2 cups shredded Colby or cheddar (you can use light cheddar)
Salt and pepper to taste
A couple handfuls of cheddar to sprinkle on top after baking (opt)
Mix squash, water, chicken soup, margarine and onion in a big bowl until well blended. Add cheese and mix well. Pour into small casserole, like an 8x8.
Bake in preheated 350 degree oven about 45 minutes or until casserole is heated through and cheese is melted. Remove from oven and sprinkle with more cheese if you like. Let stand until firm. Serves 6-8.