Description
This Creamy Spaghetti Squash Au Gratin is a delicious and comforting low-carb alternative to traditional potato gratin. Roasted spaghetti squash is combined with sautéed onions, garlic, sour cream, and a blend of Parmesan and sharp cheddar cheeses, then baked until bubbly and golden. It’s perfect as a hearty side or a light vegetarian main dish.
Ingredients
Scale
Main Ingredients
- 1 medium spaghetti squash (about 3 lbs)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Topping
- 1/4 cup breadcrumbs (optional, for topping)
- 1 tablespoon butter (optional, for topping)
Instructions
- Roast the Spaghetti Squash: Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a parchment-lined baking sheet. Roast for 35 to 40 minutes until the flesh is tender and can be shredded easily with a fork.
- Sauté Onion and Garlic: While the squash is roasting, heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute. Remove from heat.
- Prepare the Squash Strands: After the squash cools enough to handle, use a fork to scrape the flesh into strands into a large mixing bowl.
- Combine Ingredients: Add the sautéed onion and garlic, sour cream, shredded Parmesan and cheddar cheeses, dried thyme, salt, and black pepper to the squash strands. Stir gently until everything is well combined.
- Assemble in Baking Dish: Transfer the mixture to a greased 9×9 inch baking dish, spreading it evenly.
- Add Topping (Optional): If using toppings, melt the butter and stir it together with the breadcrumbs. Sprinkle this mixture evenly over the top.
- Bake: Place the dish in the oven and bake for 20 minutes, or until the top is bubbly and golden brown.
- Serve: Allow the gratin to cool slightly before serving warm.
Notes
- To keep this dish low-carb, omit breadcrumbs or substitute with crushed pork rinds for the topping.
- For added flavor, mix in cooked bacon or fresh spinach with the squash mixture before baking.
- This recipe works well as a hearty side dish or a light vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 4g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
