This low carb spaghetti squash au gratin is an amazing side dish with an extra special crunchy topping!
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I’m a huge fan of spaghetti squash. But this simple topping makes it an extra special dish. What’s the secret ingredient? Why pork rinds, of course! They are perfect for coating and topping – they have so much flavor and remain crunchy. This has to be tried!
Roast the spaghetti squash. Ever since I read Eat Within Your Means’ article on how to cook spaghetti squash, I’ve been slicing it horizontally into rings, removing the seeds, then roasting it. It cooks MUCH quicker and you get super long strands of squash.
Scoop out the squash and place in a large bowl. Mix in some cream cheese, chopped sun dried tomatoes and generous amounts of salt and pepper.
In a bag, place the pork rinds and bash or massage into crumbs. A *very* satisfying task! Add in some grated Parmesan and shake to mix.
Bake in the oven for 20 minutes. The crunchy topping is the perfect contrast to the soft and creamy squash.