Spaghetti Squash

2 large spaghetti squash 120 calories per serving
2 tbps. smart balance
1/4 cup finely chopped red bell pepper
1 cup reduced sour cream
1/3 cup half and half
1 tbsp. flour
1 tsp. chicken bouillon
1 tsp. thyme
1/4 tsp pepper
2 cups shredded colby-jack cheese
1/3 cup sliced green onions
1/2 cup seasoned bread crumbs
2 eggs , lightly beaten

1. Preheat oven to 400. Spray pan with non-stick virgin oil. Cut squash longways and scoop out seeds. season with salt and pepper. Place squash cut side down on foil-lined baking sheet and bake for 40 minutes. Remove and reduce heat to 375.
2.Melt butter in skillet.Add peppers , cook until soft. Set aside. Blend sour cream , 1/2 & 1/2 , flout , boullion , thyme and pepper in bowl. Stir in cheese and green onions.
3. Scoop squash from shell into large bowl and break apart. Add sour cream mix. Stir in bread crumbs and egg and mix well. Spread mix into prepared baking dish. Bake 35 minutes.