The leaves are beginning to change colors, there is a little bit of a chill in the air, and #PSL is trending on twitter. This can only mean one thing… Fall is here and that means it’s spaghetti squash season! It also means Lauren is on the verge of buying a literal truck load of pumpkins for decorations, so I guess I need to clean out the bed of the truck. Anyways, this Keto Spaghetti Squash Au Gratin is deliciously cheesy, and one of my favorite side dishes to accompany just about any entree at the moment.
Funny story side note: when Lauren was little she apparently pronounced Au Gratin to sound like “hog rotten” – She may kill me but she STILL pronounces it that way. I guess old habits die hard. It’s gets a laugh out of me every time.
Spaghetti squashes are surprisingly lower in carbs than you might expect. Typically when I think of squashes, especially the more fall and winter seasonal squashes, the words that come to mind are starchy and gourdy, but the spaghetti squash is a lot more similar to a summer squash or zucchini in taste than it is a pumpkin. Plus, I strive* to “eat the rainbow” and incorporate as many different vibrant colors into my daily meals, and that yellow/orange color is really elusive for me. I can eat greens until the cows come home, a small handful of blackberries takes care of the darkest colors Mr. Roy G. Biv has to offer, but there are few options in the yellow/orange category that fit within my my macro goals on a daily basis.
*I use the word strive here, because it is very rare that I actually hit my goal of “eating the rainbow” but it gives me something to work toward. Honestly, when I do eat more vibrantly and hit my goal I feel amazing, albeit typically consuming a few more carbs than I would on an average day.
To check out the amazing nutritional benefits of spaghetti squash check out the following links: