Spaghetti Squash Au Gratin

This low-carb thing is getting easier.

I never thought I'd say it because it seemed so daunting having to give up bread and pasta and sugar, three things I REALLY enjoy, for a long period of time. 

It's been a long couple weeks but I think I can say that I'm almost done craving carbs.

Almost.

I'm still having trouble with the mouth-watering sensation that comes on when I walk past a pizza joint or a bakery.  Even though I've come across some neat recipes for pizza and baked goods that boast far less carbs than the real thing, the REAL thing is still really hard to pass up.

Part of the biggest hurdle was finding activities that would occupy my time whenever I felt like I wanted to cheat.  Working out, walking my dog, and even cleaning my house became ways of distracting myself from my cravings and hunger.  Now that these cravings have mostly subsided, my pants fit so much better and my house is cleaner than ever.

To help curb my cravings for pasta, I've been using spaghetti squash.  There's still carbs in squash, but nothing like pasta.  When I came across this recipe, I decided this would be a great way to add a cheesy, pasta-like side dish to my protein.

If you're looking for something cheesy, carby, potato-y, delicious, and satisfying, this dish will hit the spot and make you feel like you're not missing out on any food groups!







Spaghetti Squash Au Gratin

1 spaghetti squash, halved and deseeded
2 tbsp. olive oil
1 white onion, finely diced
2 tbsp. minced garlic
1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1/4 tsp ground nutmeg
Salt & Pepper to taste


Preheat oven 350F.

Place spaghetti squash halves on a cooking sheet, cut-side down.  Bake for 1 hour.

Use a fork to scrape the squash out of the rind into a bowl.

In a sauté pan, cook onion for 3-5 minutes in olive oil over medium heat, or until onion is translucent.

Add garlic and cook an additional minute.  Pour onion and garlic into bowl with spaghetti squash.  Add the rest of the ingredients to the bowl and stir well.

Preheat oven 350F.

Pour the squash mixture into a greased 8x8 casserole dish. 

Bake 30 minutes, or until top is crusty and golden brown.