Creamy Spagetti Squash

spagetti squash 2 cups per serving, cooked and stringed already
1/4th onion per serving
1 or 2 cremini mushrooms per serving
small splash olive oil
4 tbl allouette light garlic/herb cheese per serving
2 cloves garlic per serving
thyme, salt, pepper, red pepper flakes to taste

Chop up onions and mushrooms pretty finely and add to pan with olive oil.  Add touch of salt.  When they start to caramelize, add thyme and pepper and red pepper flakes.  Then add squash and stir.  When squash is heated through and starts to brown a bit in spots, add cheese.  Let cheese melt in and turn heat down to low.  Cook 5ish mins and serve.

Giant bowl of creamy goodness for under 300 cals a serving. (maybe 350 if you used too much olive oil)