Skinny Spaghetti Squash Au Gratin

by Jen on September 26, 2016

A delicious and healthy version of your favourite Au Gratin recipe made with spaghetti squash!

Low Carb, Keto, Grain Free, Gluten Free, Sugar Free, Soy Free

Skinny Spaghetti Squash Au Gratin. A delicious and healthier version of au gratin.

Who doesn’t love any recipe with the words “Au Gratin” at the end?!

Au gratin simple means “sprinkled with breadcrumbs or grated cheese and browned.”

Anything sprinkled with cheese is a favorite in our house 😉 So why not add some veggies to it and call it day?!

I know potatoes au gratin is a pretty popular dish, but I wanted something a little more healthy and lower in carbs. Which is why I’m in LOVE with squash! It’s so versatile, plus it’s just so darn good for you.

Spaghetti Squash Au Gratin! A low carb version of your favorite au gratin recipe!

WOW, I just have to say, this Spaghetti Squash Au Gratin was amazing!! I mean seriously, one of my new favourite side dishes! The kids and hubby loved it too because well, like I said, anything covered in cheese is a favourite.

Some other healthy substitutions I made was omitting the sour cream and using plain Greek yogurt instead. I also used a low fat cheddar and mozzarella cheese.

Learn how to switch to a low carb lifestyle the healthy way in my *NEW* 55 page ebook, The Low Carb Beginners Guide! Complete with a 7 day low carb meal plan.

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This side dish pairs perfectly with chicken, beef, pork, or fish! I added some Italian seasoning to it for some extra flavour, but you could add any seasoning to spice it up.

I hope you enjoy this Spaghetti Squash Au Gratin as much as we do!!

Skinny Spaghetti Squash Au Gratin


Prep Time: 5 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 5 minutes

Yield: serves 4

Serving Size: 1 cup

Enjoy this low carb and healthier version of au gratin.


  • 1 large spaghetti squash
  • 2 tsp dried onion flakes
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese (I used a mix of mozzarella and cheddar)


  1. Preheat oven to 400F. Spray a square baking dish with coconut oil (I like Spectrum Naturals) and set aside.
  2. Cut spaghetti squash in half lengthwise and remove seeds. Spray the insides of squash with coconut oil (or olive oil) and sprinkle with salt and pepper. Place squash face down on a baking sheet and bake for 40 - 50 minutes, until you can shred the squash easily with a fork. (alternatively, you could cook the squash in the microwave for 10 - 12 minutes.)
  3. Once the spaghetti squash is done, using a fork, scrape the squash away from the skin, separating it into strands of spaghetti and transfer to a small bowl.
  4. Combine the squash, onion flakes, Italian seasoning, red pepper flakes and Greek yogurt and mix well. Transfer the mixture to your prepared baking dish and top with cheese.
  5. Bake in preheated oven for 20 minutes, until golden brown on top.


Cal: 83 Fat: 2.6g Carbs: 10g Protein: 6.8g Fiber: 1.6g Sodium: 103mg

21 Day Fix: 1 green, 1/4 blue

Skinny Spaghetti Squash Au Gratin. A low carb alternative to traditional au gratin. Healthy and delicious side dish.

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{ 2 comments… read them below or add one }

1 Tracy Klemens September 26, 2016 at 6:20 am

This looks so amazing! My kids would eat this too!!
Tracy Klemens recently posted..Beef Bourguignon and OJA! WineMy Profile


2 Jen September 27, 2016 at 4:15 pm

That’s great! I hope you get a chance to make it – it’s delicious 🙂


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