The weather has been so nice lately I had to take advantage of cooking all my bacon and onions outside so it doesn’t smell up my house like a diner for 2 days. I happened to like this dish. It’s a good carb substitute for the potatoes, you just have to like squash. I sprinkled extra Cajun seasoning on top to add a little more flavor, but that’s all to taste.
Spaghetti Squash Au Gratin with Bacon
(Adapted from Peace, Love & Low Carb)
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.
Chad has developed a new obsession with spaghetti squash. This looks like a winner for him, but we will be upping the garlic to vampire killing ability.