This low carb spaghetti squash au gratin is an amazing side dish with an extra special crunchy topping! Gluten free recipe and LCHF recipe.

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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!

This recipe uses cooked squash, and there are several ways to cook it! On this occasion I sliced it into rings and roasted it, but check out all the options in my guide on How to Cook a Spaghetti Squash!

Is Spaghetti Squash Low Carb?

100g (or approximately one cup) of spaghetti squash contains 5.5g net carbs plus it also is a great source of vitamin A, potassium, folic acid, and beta carotene. So when you're looking at recipes for spaghetti squash carbs are definitely worth checking. Keep portion sizes in mind, - if you're on keto spaghetti squash can add up fast! By the way, a cup of regular spaghetti contains 40.5g net carbs!!!

How to Make Spaghetti Squash Au Gratin

Scoop out the cooked 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.

Spoon the spaghetti squash mixture into a baking dish, then pour the topping over the top.

Bake in a preheated oven for 20 minutes. The crunchy topping is the perfect contrast to the soft and creamy squash.

📖 Recipe

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