Bacon Au Gratin Spaghetti Squash
Oh my goodness you guys. If you’re on the keto diet or a low carb diet you probably love spaghetti squash! But there’s only so much you can eat it with alfredo and spaghetti sauce. Try this bacon au gratin spaghetti squash recipe! It goes perfect as a side with your steak or as the main dish! Delicious.
To start, gather your ingredients: you’ll need a medium spaghetti squash, some olive oil, onion powder, garlic powder, Italian seasoning, Greek yogurt, cheddar, mozzarella, Parmesan cheese, cooked bacon, and some parsley for garnish.
Preheat your oven to 375 degrees Fahrenheit, then poke some holes in that squash with a fork. Roast the squash in the oven for 4-6 minutes, or until it’s slightly softened. Then, cut it in half lengthwise and scoop out those seeds. Drizzle some olive oil over the squash, sprinkle with salt and pepper, and rub it all over – yes, even the skin!
The Magic Happens! Place the squash on a foil-wrapped pan and bake for 50-60 minutes, or until the flesh is tender. Remove it from the oven and let it cool slightly. Then, scrape out the flesh with a fork, leaving just a sturdy shell behind. Mix the squash flesh with the remaining ingredients in a medium bowl, then divide the mixture into the center of both squash halves. Top with extra cheese and bacon, and broil until the cheese is melted and golden – about 2-4 minutes.
Watch me make it…
Spaghetti Squash Au Gratin Recipe
Ingredients
- 1 medium spaghetti squash
- pinch of salt
- pinch of black pepper
- 2 tablespoons of olive oil
- 1 tablespoon of minced onion powder
- 1 teaspoon of garlic powder
- 1 tablespoon of Italian seasoning
- 3 ⁄4 cup of plain Greek yogurt
- 1 ⁄2 cup of cheddar cheese
- 1 ⁄2 cup of mozzarella cheese
- 1 ⁄4 cup of Parmesan cheese plus more for topping
- 4 slices of cooked bacon roughly chopped
- parsley for garnish if desired
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Poke holes all over squash with a fork. Put squash into the oven for 4-6 minutes, or until slightly softened. (In five minute intervals.)
- Cut squash in half lengthwise. With a spoon, scoop out seeds and discard it.
- Drizzle olive oil over both halves of the squash and rub it all over (including the skin). Sprinkle squash with salt and pepper.
- Place squash on an aluminum foil wrapped pan and bake for 50-60 minutes, or until flesh is tender.
- Remove squash from the oven, allow to slightly cool, until safe to handle. Put oven on broiler setting.
- With a fork, scrape the flesh of the squash removing most of the inside leaving only a sturdy shell behind.
- Place the spaghetti squash flesh into a medium bowl and add remaining ingredients. Mix well together. Divide the mixture into the center of both squash halves. Top with additional cheese and bacon.
- Place squash into the oven and broil until cheese is melted and golden, about 2-4 minutes.
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