Growing up, I loved potatoes au gratin and scalloped potatoes. That was even the highly processed, “just add water and powdered cheese” varieties that came from a box. In the constant search to replace those starchy potatoes we all love, spaghetti squash has proven to be a worthy opponent. Plus, this recipe has bacon and we all know that bacon makes everything better. Now I can look forward to a low carb, gluten free version of a childhood favorite.
Check out some of my other favorite low carb squash recipes:
Spaghetti Squash Au Gratin with Bacon - Low Carb, Gluten Free
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Ingredients
Scale
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- sea salt and black pepper, to taste
- 8 slices bacon, cooked crisp and crumbled
- 1 ½ cups sour cream
- 2 cups shredded sharp cheddar cheese
- ¼ cup grated parmesan cheese
- 2 tablespoon chopped fresh flat-leaf parsley, for garnish
Instructions
- Preheat oven to 400°F Line a rimmed baking sheet with parchment paper or a silpat. Cut spaghetti squash in half crosswise and scrape out the seeds. Drizzle olive oil over spaghetti squash and sprinkle with salt and pepper. Place cut side down on prepared baking sheet. Bake for 40 minutes or until the spaghetti squash is tender and the shreds easily pull away from the skin.
- While the squash is roasting, heat a large skillet over medium heat. To the pan add the butter, garlic, onions, salt and pepper. Cook until the onions are lightly caramelized.
- Once the squash has cooled, use a fork to scrape the flesh into a large mixing bowl. To the bowl, add the onions, bacon, sour cream, cheddar cheese, and Parmesan cheese. Mix until all ingredients are well incorporated. Transfer to a casserole dish.
- Reduce the oven temperature to 350° Bake for an additional 20 minutes.
- Garnish with parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish Recipes
- Method: Baking
Nutrition
- Calories: 280
- Fat: 10g
- Carbohydrates: 8g net
- Protein: 16g
Desiree says
Could you freeze this prior to baking? Am wanting use 1/2 now, 1/2 later. Thank you...looks wonderful!
Kyndra Holley says
Honestly, I dont think I would freeze this particular dish. It is best served fresh
Kylie says
This has become a family favorite! I've made it the past 3 Thanksgivings and its always a huge hit.
Kate says
I made your recipe tonight. Wow!!! Insanely good! So much flavor! I loved it so much I ate it again at 9pm!