Spaghetti Squash Au Gratin

spag squash au gratin2

So this was dinner last night. 🙂 Chicken tenders (coated in Parmesan, almond flour and a bit of Panko) with spaghetti squash au gratin on the side. Yes, spaghetti squash au gratin. 🙂

My daughter actually loved the squash dish and she said it reminded her of mac and cheese!! Well who knew? And, she’s a picky eater when it comes to veggies so, there is that! LOL.

Here is the recipe:

1 small spaghetti squash

2-3 TBSP half and half cream

1 TBSP butter

2 TBSP grated Parmesan cheese

1 TBSP Italian Blend shredded cheese

2 slices American cheese

1/4 cup (or more if you like) shredded sharp cheddar



dash of onion powder (optional)


Preheat oven to 375.

Pierce the spaghetti squash a couple times and place into the microwave. You can roast it in the oven if you have time, I didn’t. Microwave for about 7 minutes, rotate and microwave another 6-7 minutes or until the squash is squishy when you press it. COOL until you can handle it.

Cut the end off the squash and slice down the middle. Remove the seeds and middle strands.

Heat a skillet (nothing in it!)

With a fork, shred out the insides of both squash. Place into the hot pan, careful to stir it so you are not burning the squash. This is to cook out any excess water so your end result is not watery and runny. We want cheesy!

When you have all the squash in the pan, allow it to cook a minute, stirring it around until you see no liquid in the bottom of the pan. This might take a minute, might not. Mine was fairly dry in that regard.

Add salt and pepper (and onion powder if you like, or you could add garlic powder…up to you here, I kept it basic).

Add butter.

Add cream.

Add Parmesan cheese.

Mix all this in and allow to cook until it reduces down again and becomes creamy. You can do this over medium heat (low if needed) just keep with it.

Once it’s all creamy and no liquid is present, add the Italian blend cheese and mix.

Place into a small baking dish (brownie sized pan) and spread out.

Top with the American cheese (I took a slice and made six strips out, placed them over the top).

Top with sharp cheddar cheese.

Place into the oven for about 10 minutes or longer until the cheese is melted through and you start to get a crust. If you want it more crusty on the top, leave it in a bit more, just watch it after the 10 minute mark. 🙂 Ovens will vary!

End result:

Spag Squash Au Gratin

So very tasty!!! I agreed with my daughter it does taste reminiscent of mac and cheese! Or a cheesy hashbrown casserole type thing….

Nutrition info: This will easily make 4 servings or 2 servings. 🙂

Servings: 4

Calories: 160

Total carbs: 7

Fiber: 1

Fat: 12

Protein: 8

Sugars: 3

NET CARBS (total carbs minus fiber): 6 per serving



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