Spaghetti Squash Au Gratin -

Anyone else have the slightest obsession with cheese?

I do. And it’s not just a slight obsession, either. I’m talking a full-blown, grade-A love affair with cheese.

I think that’s why I’ve been able to stick to this Keto diet so well. I didn’t have to give up my torrid affair with cheese. Any diet where I can eat all the cheese I want is okay in my book.

By the way, after two months on this diet…I’ve lost 18 pounds! It’s not a lot, but it’s a lot to me. I’ve stalled out over the last few weeks and only lost a pound or two, so now it’s back to the gym (I’ve been slacking in that department lately). That’s one thing about this diet, too: even with putting off the gym for 2 weeks, I still lost weight. If I was just eating had I normally been eating, I would have most definitely gained weight.

Anyway, back to cheese. What’s your favorite of all favoritest? If I had to whittle it down to just one cheese…it would probably be smoked gouda. Or parmesan. Or gruyere. Or Emmantaler.

Okay, so it’s hard to just choose one. Cheddar is up there, too, because it’s a classic. You can slap a slice of cheddar cheese on just about everything! When I spooted a bag of shredded cheddar mixed with Swiss cheese at the grocery store, I knew I had to scoop it up and do something with it.

One thing that I have missed most of all these last two months of doing keto is potatoes. I used to eat potatoes with almost every single meal. It’s been tough getting myself off the potato train.

One thing to make myself feel better: au gratin! It’s typically a potatp dish served in the spring, but I thought a keto-version would be perfect for my potato cravings. My bag of shredded cheddar and Swiss really came in handy for this recipe, too.

I was sitting here thinking about the differece between au gratin potatoes and scalloped potatoes. Is there a difference? I do know I would always be so upset when scalloped potatoes didn’t include cheese in the mixture, and were just made with cream. I guess maybe that’s the difference: au gratin is cheesy and scalloped is non-cheesy.

So if you’re looking to satisfy your cheese tooth (I’m making that a thing, by the way) and are looking for a low-carb side—this dish is for you!

Spaghetti Squash Au Gratin

Servings: 4-6
Time: 40 mins
Difficulty: Easy
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A cheesy side dish with cheddar and spaghetti squash.

Ingredients

1 large spaghetti squash, sliced in half and deseeded
1 TBS. olive oil
salt & pepper
1 medium onion, diced
2 TBS. butter
1/2 cup sour cream
1/2 cup heavy cream
1/2 tsp. ground mustard
1 cup shredded cheddar cheese
1 cup shredded swiss cheese

Directions

Preheat oven to 425 degrees. Brush olive oil on spaghetti squash and season with salt and pepper. Place on a baking sheet, cut side down, and bake for 30-35 minutes until squash flakes easily with a fork.
Meanwhile, in a small saucepan, melt butter over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add dry mustard, salt and pepper. Pour in cream and sour cream and heat to a boil, stirring until thickened a bit, by about 2-3 minutes. Remove saucepan from heat and stir in 1/2 cup of cheddar and 1/2 cup of swiss.
Flake squash with fork into spaghetti strands. Toss squash with cheese mixture and return to hollowed shells. Top with remaining cheese and return to oven to bake for 10 minutes or until cheese is melted and bubbly.

Step-By-Step Instructions

Preheat oven to 425 degrees. Brush olive oil on spaghetti squash and season with salt and pepper. Place on a baking sheet, cut side down, and bake for 30-35 minutes until squash flakes easily with a fork.