Peace Love and Low Carb

Spaghetti Squash Au Gratin with Bacon – Low Carb, Gluten Free

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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:

 

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INGREDIENTS
1 Large Spaghetti Squash
2 Tbs. Olive Oil
2 Tbs. Butter
2 Cloves Garlic – Minced
1 Small Onion – Thinly Sliced
Salt and Pepper – To Taste
8 Slices Bacon – Cooked Crisp and Crumbled
1 ½ Cup Sour Cream
2 Cups Sharp Cheddar Cheese – Shredded

¼ Cup Parmesan Cheese – Grated

DIRECTIONS

Preheat oven to 400° Line a rimmed baking sheet with aluminum foil.Cut spaghetti squash in half lengthwise and scrape out the seeds.  Drizzle olive oil over spaghetti squash, sprinkle with salt and pepper, and place cut side down on baking sheet.  Bake 30 minutes. Remove from oven and allow to cool.

While the squash is roasting, heat a medium sauté pan over medium heat. To the pan add butter, garlic, onions, salt and pepper. Cook until 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 onions, bacon, sour cream, cheddar cheese, and Parmesan cheese.  Mix until all ingredients are well incorporated.  Transfer to a casserole dish.

Reduce oven temperature to 350° Bake for an additional 20 minutes.

Makes  Servings 10
Per Serving:
Calories – 280
Protein – 16 g
Carbs – 8 net g
Fat – 5 g

 

***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***

 ***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***

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Reader Interactions

Comments

  2. B says

    December 16, 2013 at 4:25 pm

    I was turned on to spaghetti squash a couple years ago and love to order it while we’re out, but I’ve never made it at home for fear of my family not liking it…..I’m pretty sure this recipe would win them over! BACON!

    Reply

  3. Rick says

    January 8, 2014 at 3:41 pm

    I made this last night. My wife and I loved it. Very tasty. I had previously only used spaghetti squash that had been boiled and I didn’t really like it. Baking it gave it a nice nutty flavor and the dish was really good. Looking forward to having it again for lunch today at work.

    Reply

  4. Sarah says

    January 11, 2014 at 12:44 am

    This is in the oven now and I can already tell it’s going to be delicious. Thanks for the recipe! I recently got braces and can only eat mushy stuff… which is hard when you need to be low-carb as much as I do.

    I think this will be perfect, and it already smells amazing!!

    Reply

  6. Anonymous says

    January 14, 2014 at 11:09 pm

    Kyndra,
    This is my first recipe I’ve made from your website and it was SO good!! Eggplant lasagna is in the oven now!!!! Thank you SO much for sharing your recipes. I can’t wait to share them with my diabetic Dad

    Reply

  10. Michelle says

    January 20, 2015 at 12:34 pm

    For some reason, I have been so intimidated by the idea of making spaghetti squash, but this recipe looks too good to pass up. I think I’m going to make it tonight for my picky “no veggie” hubby as a side dish for our chicken. I’ll let you know how it turns out!

    Reply

  12. Laura Slusser says

    April 6, 2015 at 3:26 pm

    I made this for the first time tonight and still get over how good it was!!! I am still amazed at how easy the squash was to bake and break down. What a versatile vegetable! I want to try it so many different ways now that I have the confidence to make it. It’s a great substitute for potatoes or pasta and tastes amazing. Thanks for the great idea. Even my picky eater enjoyed it and my husband had seconds and said I could make it again. Now that’s a great review. Keep ideas like these coming, I love it!!

    Reply

  13. Melissa says

    October 16, 2016 at 5:42 pm

    I just found this recipe while searching for ways to use my spaghetti squash. I made it and it turned out delicious! It was a great substitution for potatoes to go along with my steak dinner. Thanks!

    Reply

  15. Tiffany says

    January 29, 2017 at 5:13 pm

    I love spaghetti squash! I just recently found out that if you cut it across the fat middle instead of lengthwise though the spaghetti “strands” you get will be longer. The strands actually spiral around the inside instead of up and down the length of the squash. So cool!

    Reply

  16. Ben says

    November 4, 2017 at 11:41 am

    Been trying all sorts of new recipes lately and made this for dinner today. WOW is all I have to say. It is fantastically good. This dish will definitely make it into a regular rotation for dinner. I was a bit skeptical at first but am amazed at how good this dish is. Only thing I had issues with was getting it to brown. I cooked it for 30 minutes @ 350 for the second part and it had barely started browning on the edges. I will probably just bump to 375 next time.

    Reply

  17. Karen says

    April 14, 2019 at 12:40 pm

    I made this today and it is delicious!!! I used slightly less sour cream because I had a smaller squash. I also added a small sprinkle of nutmeg and topped it with a little extra cheese. So good!!!! Comfort food for sure!!! Thanks for the recipe!

    Reply

  18. Rachael S says

    April 19, 2019 at 8:04 am

    I love this dish SO MUCH. This is the go-to dish for me when I need to remind myself how decadent low-carb eating can be. This rivals the best mac & cheese I’ve ever eaten as a comfort food.

    Reply

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