Low Carb Spaghetti Squash Au Gratin – Keto

Low Carb Spaghetti Squash Au Gratin – Keto

July 21, 2019 13 By William Morgan


Welcome all! Papa G here. Today I present
low carbohydrate spaghetti squash au gratin. A
delicious creamy and cheesy
accompaniment to any entree or a great
dish on its own. Let’s get started… We’ll
use a medium squash and cut the ends off
of each side; only about a half an inch
or so. I’ll show you why in just a bit.
Next, slice the squash in half; vertically
and remove the inner area with the seeds
in it by scraping it down with a spoon.
Cut a small “V” at the ends of our squash.
This will help it ventilate as it roasts.
Now our squash is ready for prepping.
On a parchment paper lined baking pan, brush
each side of our squash generously with
some extra virgin olive oil. Add a
generous amount of salt and ground black pepper
to each side. Take four cloves of
garlic and place them on our pan. Drizzle
a little olive oil on each and add a
dash of ground time to each clove.
Cover the garlic with the spaghetti squash
flesh down. Place the squash in the
center of a preheated four hundred degree oven
for about forty-five minutes. Now I didn’t wait
for them to cool here because I wanted
to show you how delicious they look, but
when they come out they’ll be very hot;
so wait until they’ve cooled before
handling them. Collect our nicely roasted
garlic cloves. Mash them with a fork
until minced finely; then set aside. While
our squash is still warm, scrape out the
flesh with a fork, being careful, as some
parts may still be hot. You’ll see how
the strands in the squash resemble
spaghetti. Place the squash in a medium
mixing bowl. Give it a mix to evenly
divide the salt pepper and olive oil
from the roasting; then set aside. Add
some unsalted butter to a saucepan on
medium high heat. To our butter, add about
a quarter cup of chopped
green onions and sauté for about two to
five minutes; until they begin to change
in color. To the green onions, add the
roasted garlic puree; some crushed red
pepper flakes; a little salt; and some
ground thyme. Mix and saute for another
two to five minutes until it looks just
about like this. Add the green onion mix
to our squash and mix thoroughly. Now
we’re going to add some sour cream and
some finely shredded sharp cheddar
cheese. Mix this thoroughly as well.
Evenly place our squash in a buttered
eight by eight baking dish top; with some
more cheese; and then place in a
preheated three hundred seventy-five degree oven for about fifteen
to twenty minutes or until the cheese has
melted and our dish is heated through.
Here I added some dried chives. Now
we’re ready to serve. There you have it
folks! Low carbohydrate spaghetti squash au gratin. A
great accompaniment to any meal. I hope you
enjoyed this recipe. If you did, please
like and subscribe… and I’ll see you next time!