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
Crystal says
Absolutely Delicious !!! I want to make this as a side on the Holidays !! Thank You !!
Vanessa says
Thanks for sharing! Does it keep long?
Suzanne says
This looks so good! It is hard to find a healthy hearty dinner idea!
Rachael S says
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.
Karen says
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!
Ben says
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.
Donna says
What do you consider a serving size
Tiffany says
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!
Linda says
I tried this with leftover ham and it was amazing.
Peace Love and Low Carb says
Yum! I have ham in the fridge right now. I will have to give that a try.
Melissa says
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!
Peace Love and Low Carb says
Yay! So happy you enjoyed it.
Mandy M. says
I just made this tonight, and it was absolutely delicious!