DifficultyBeginner

When roasted correctly it is tender and slightly sweet and a great base for a multitude of different flavors. It’s a wonderful low-carb pasta replacement and even makes a great breakfast dish, too.

[cooked-sharing]

Spaghetti Squash Gratin
Yields1 Serving
Prep Time30 minsCook Time1 hr 10 minsTotal Time1 hr 40 mins
 6 cups spaghetti squash cooked
 2 cups baby spinach chopped
 1/2 cup yellow onion diced
 1 tablespoon garlic chopped
 3 tablespoons extra virgin olive oil
 1/2 cup sour cream
 1 egg
 1/2 cup Parmesan cheese shredded
 salt
 pepper
1

Preheat the oven to 400°F.

3

Slice the spaghetti squash lengthwise and scoop out the seeds and center flesh.

5

Drizzle with olive oil, salt, and pepper and place cut-side down on the baking sheet.

7

Roast for 40 minutes until tender. Flip each half so the cut-side is face up and let rest 15-20 minutes to cool.

9

Dice the yellow onion and roughly chop the baby spinach.

11

Add 1 tablespoon olive oil to a pan over low heat. Saute the onions and garlic until translucent, add the spinach and stir for approximately 30 seconds until it starts to wilt.

13

Using a fork, scrape the spaghetti squash away from the skin into small strands.

15

Add the spinach and onion mixture, egg, sour cream, and 1/4 cup of Parmesan cheese. Stir until fully combined.

17

Spray an 8x8 glass baking dish with non-stick spray and add the spaghetti squash mixture.

19

Top with remaining 1/4 cup of Parmesan cheese and bake an additional 30 minutes until golden brown on top.

Source: Butter Is Not A Carb

Nutrition Facts

Serving Size 6 servings

Servings 1


Amount Per Serving
Calories 173
% Daily Value *
Total Fat 14g22%
Saturated Fat 4g20%
Cholesterol 42mg15%
Sodium 180mg8%
Potassium 197mg6%
Total Carbohydrate 7g3%
Dietary Fiber 1g4%
Sugars 3g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 6 cups spaghetti squash cooked
 2 cups baby spinach chopped
 1/2 cup yellow onion diced
 1 tablespoon garlic chopped
 3 tablespoons extra virgin olive oil
 1/2 cup sour cream
 1 egg
 1/2 cup Parmesan cheese shredded
 salt
 pepper

Directions

1

Preheat the oven to 400°F.

3

Slice the spaghetti squash lengthwise and scoop out the seeds and center flesh.

5

Drizzle with olive oil, salt, and pepper and place cut-side down on the baking sheet.

7

Roast for 40 minutes until tender. Flip each half so the cut-side is face up and let rest 15-20 minutes to cool.

9

Dice the yellow onion and roughly chop the baby spinach.

11

Add 1 tablespoon olive oil to a pan over low heat. Saute the onions and garlic until translucent, add the spinach and stir for approximately 30 seconds until it starts to wilt.

13

Using a fork, scrape the spaghetti squash away from the skin into small strands.

15

Add the spinach and onion mixture, egg, sour cream, and 1/4 cup of Parmesan cheese. Stir until fully combined.

17

Spray an 8x8 glass baking dish with non-stick spray and add the spaghetti squash mixture.

19

Top with remaining 1/4 cup of Parmesan cheese and bake an additional 30 minutes until golden brown on top.

Spaghetti Squash Gratin

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