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Spaghetti Squash Au Gratin

October 15, 2013 by Tiffany Davis 9 Comments

spagsquash1

Low Carb / Keto Spaghetti Squash Au Gratin

I must be on a cheese kick…see Grain-Free Mac ‘n Cheese.  Tonight’s delish dish is Spaghetti Squash Au Gratin.   I love squashes of all kind but spaghetti squash is one of my favorites because it is so versatile.  I love to use it in place of noodles with sauce on it…YUM.  This has been a lifesaver in our switch to paleo/primal.

Now onto the the recipe!!!

It should be said that if you don’t use a large squash the other ingredients could be reduced, but this was it at my store today. We have a TON of leftovers even with 2nds.  This could easily feed 6-8 as a side.

5 from 1 vote
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Low Carb and Keto Spaghetti Squash Au Gratin

Ingredients

  • 1 large Spaghetti Squash
  • 1 cup Pepper Jack Cheese
  • 1/2 cup of Pepper Jack Cheese for topping
  • 1 cup Sour Cream
  • 3 cloves Grated Garlic
  • 1/2 teaspoon of Salt
  • Pepper to Taste
  • Butter for pan

Instructions

  1. Pre-heat oven to 400 degrees.
  2. Pierce whole spaghetti squash and microwave it for 10 - 12 minutes.   If you don't want to microwave it you can bake it whole in the oven at 375 for about an hour.  *NEW* we gave up our microwave and I now cook this in the Instant Pot!
  3. Remove it carefully from the microwave, cut it in 1/2 and let it cool for 5 or 10 minutes (your fingers will thank you.
  4. Gently scrape out the seeds (I feed them to the chickens after they cool)
  5. Using a fork start scrape out the "meat" into strands.
  6. In a separate bowl mix sour cream, 1 cup of cheese, grated garlic, salt and pepper.
  7. Butter a 13 x 9 baking dish
  8. Add the cheese & sour cream mixture to the spaghetti squash and gently mix until fully incorporated.
  9. Spread the mixture into the butter pan.
  10. Put in the oven and bake for 15 - 20 minutes
  11. Sprinkle the remaining 1/2 cup of cheese on top and bake another 5 - 8 minutes until melted and a little browned.
  12. SERVE



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Filed Under: Kitchen Stories, Paleo/Primal, Recipes Tagged With: Low-Carb, Primal Recipe, spaghetti squash

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Reader Interactions

Comments

  1. Stacie Strittmatter says

    October 15, 2013 at 10:04 pm

    Looks delish!

    Reply
    • TiffanyRD says

      October 15, 2013 at 10:09 pm

      It really was! The pepper jack added just enough kick. 🙂

      Reply
  2. Tiffany Hawkins says

    October 15, 2013 at 10:17 pm

    I have never cooked with spaghetti squash, but this looks fairly beginner-friendly and oh-so-yummy!

    Reply
  3. Stephanie @ Stephanies Az Kitchen says

    October 27, 2013 at 11:23 am

    Looks like a great well written recipe 🙂 Going to try this. Just made spaghetti squash for the first time last night after having it at a relatives house during the summer. My favorite squash is still butternut squash that I have a thousand recipes for but this totally is a great way to have a healthy “pasta” dinner 😀

    Reply
    • TiffanyRD says

      October 27, 2013 at 12:08 pm

      Thank you! I hope you like it. I am a fan of butternut squash too, I even use it in my chili. Let me know how you like the recipe. 🙂

      Reply
  4. Yvonne says

    November 18, 2018 at 7:53 pm

    5 stars
    Delicious!!! Took this to a Thanksgiving her together today and we loved it. I used mozzarella cheese in ours.

    Reply
    • Tiffany Davis says

      November 19, 2018 at 10:24 am

      I’m so glad you liked it! I’m making it this year for Thanksgiving and using sharp cheddar.

      Reply

Trackbacks

  1. Yummy Crock Pot Yogurt - Imperfectly Happy says:
    February 20, 2015 at 9:35 am

    […] Spaghetti Squash Au Gratin […]

    Reply
  2. Easy All Natural Macaroni and Cheese - Imperfectly Happy says:
    November 1, 2015 at 8:59 am

    […] Now if you’d prefer an all grain-free/gluten free macaroni and cheese, check out my recipe Grain Free Mac & Cheese with Bacon. And if that isn’t enough cheesy goodness, be sure to check out my Spaghetti Squash Au Gratin. […]

    Reply

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