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!
What's in this Article?
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.
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- 1 medium spaghetti squash
- ¼ cup cream cheese
- 2 tbs sun dried tomatoes, chopped
- salt and pepper
- 1½ cups pork rinds, pork skins
- ¼ cup grated Parmesan
- Preheat the oven to 380F.
- Cut the squash into slices, remove the seeds, and place the rings on a baking sheet. Roast for 25-30 minutes, or until tender.
- Scoop out the flesh and place it in a bowl. Add the cream cheese, tomatoes and seasoning, then stir well.
- Crush the pork rinds to crumbs, then mix with the Parmesan.
- Spoon the spaghetti squash mixture into a baking dish then cover with the pork rind mixture.
- Return to the oven and roast for 20 minutes.
6g net carbs per serving (quarter of the whole recipe).
Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 163Total Fat 10gSaturated Fat 5gCholesterol 31mgSodium 353mgCarbohydrates 7gNet Carbohydrates 6gFiber 1gSugar 3gProtein 10g