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.
- 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
- 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
Calories – 280
Protein – 16 g
Carbs – 8 net g
Fat – 5 g