This Keto Spaghetti Squash Au Gratin is a delicious low-carb side dish that’s perfect for holiday dinners but easy enough for any night of the week.
The leaves are beginning to change colors, there is a little bit of a chill in the air, and #PSL is trending on Twitter which means one thing, fall is here! This Keto Spaghetti Squash Au Gratin is deliciously cheesy, and one of our favorite fall side dishes to accompany just about any entree at the moment.
Spaghetti squashes are surprisingly lower in carbs than you might expect. Typically when we think of squashes, especially the more fall and winter seasonal squashes, the words that come to mind are starchy, but the spaghetti squash is a lot more similar to summer squash or zucchini in taste than it is a pumpkin.
You're simply going to love this recipe, we sure do! Here are a few key notes:
How to make this Spaghetti squash au gratin recipe dairy-free and/or plant-based
Simply make these swaps:
- unsalted butter -> dairy-free unsalted butter, we like Miyokos
- shredded parmesan --> dairy-free par such as our favorite Violife
- sour cream --> dairy-free sour cream, we use Forager
Yes, you can use a regular baking dish
While we adore cast iron, #obvi, you can of course use a regular baking dish for this recipe. An 8x8 or 9x12 will both work great. Simply follow the instructions with any stovetop pan then transfer the mixture to the baking dish before topping it with the parmesan and placing it under the broiler.
Keto Spaghetti Squash Au Gratin
- 1 large spaghetti squash about 5 pounds
- 2 tablespoons unsalted butter dairy-free if desired
- 1 small yellow onion minced
- 2 garlic cloves minced
- 1 teaspoon fresh minced thyme
- 1 cup shredded parmesan dairy-free if desired
- ¼ cup sour cream dairy-free if desired
- Sea salt and freshly cracked black pepper to taste.
- Preheat your oven broiler to high.
- Cook the spaghetti squash using your preferred method (we cut off the ends, poke all over with a fork, then microwave for 20 minutes) then remove the noodle-like strands, place the strands in a colander to drain the excess moisture then set-aside.
- Heat the butter over medium-high heat in a large 10.5″ cast iron skillet. Add the onion, garlic, and thyme to the skillet and cook about 1 minute, just until fragrant.
- Add in the drained spaghetti squash and stir to combine. Stir in the sour cream and half of the parmesan. Simmer for 5 minutes then top with remaining parmesan and transfer to the broiler for 3-5 minutes until the top is golden brown. Top with additional thyme and serve.