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Low Carb and Keto Spaghetti Squash Au Gratin


  • 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


  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