Creamy spaghetti squash gratin with pancetta and gorgonzola is topped with panko and baked until golden for an easy low carb side dish.
Spaghetti squash and cauliflower rice. My two favorite master-of-disguises in the low carb eating world.
Something about their texture and bland flavor makes them the perfect canvas for creating something that seems horribly bad for you, yet somehow remains semi-healthy.
This spaghetti squash gratin is no different and does not disappoint.
I’m not claiming it’s 100% healthy, seeing as there is cheese, milk and pancetta in it, but it’s definitely a lot less carbs than your standard potato gratin and for me, that’s a victory.
I can attest to its deliciousness because John thinks it’s amazingly good and for him to say that about a vegetable gives me the green light :).
I can’t take full credit for creating this beautiful side dish.
There’s a small restaurant John and I like to go to occasionally and they had something similar to this as an appetizer/dip on their menu.
It was so good, we couldn’t stop eating it!
Creamy and savory with a little crunch from the panko. My new favorite way to eat spaghetti squash ;).
Spaghetti Squash Gratin Ingredients:
- Yellow Onion
- Diced Pancetta
How to make cheesy spaghetti squash casserole:
- Cut spaghetti squash in half lengthwise. Drizzle with olive oil and salt and pepper. Place on a baking sheet and cook about 30-40 minutes or until fork tender.
- Meanwhile, melt butter in a saucepan. Add pancetta and onion and cook until browned. Add garlic and flour, cook 2 minutes.
- Slowly whisk in the milk, then add salt, pepper and sage. Cook, stirring occasionally until mixture has thickened.
- Remove from heat, add gorgonzola and dijon.
- Scrape spaghetti squash, using a fork, into a casserole dish. Pour gorgonzola cream sauce on top and stir to combine.
- Combine panko and grated cheese in a small bowl. Sprinkle on top of spaghetti squash gratin along with remaining gorgonzola crumbles. Drizzle with olive oil.
- Bake until top is golden and mixture is bubbly. Let cool 10 minutes before serving.
This easy spaghetti squash side dish can be made ahead and baked when needed.
Follow recipe instructions up until the panko topping and store in the refrigerator, place panko topping on just before baking.
It makes the perfect easy side dish for thanksgiving or Christmas, or pair it with my pecan crusted fish for an easy low carb dinner!
- 2 tbsp butter
- 4 oz pancetta
- ½ yellow onion
- 2 garlic cloves
- 3 tbsp flour
- 2 cups milk
- 1 tsp sage
- ½ cup gorgonzola
- 2 tsp Dijon
- ¼ cup grated cheese
- ½ cup panko bread crumb
- Olive oil, for drizzling
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
- Carefully cut spaghetti squash in half lengthwise. Use a spoon to scoop out and discard the seeds. Place on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30-40 minutes or until fork tender.
- Meanwhile, heat butter over medium heat in a medium saucepan. Add pancetta and onion. Cook unil pancetta is crispy and onions are softened, about 5 minutes.
- Add garlic and flour, stirring for 1 minute. Gradually whisk in the milk, season with salt, pepper and sage. Bring to a simmer, then turn heat to low and cook, stirring frequently, until thickened, about 4-5 minutes.
- Remove from heat, stir in gorgonzola and dijon mustard. Set aside.
- In a small bowl combine panko and grated cheese.
- Scrape out spaghetti squash (using a fork) into a casserole dish. Pour cream sauce on top and stir to evenly combine. Top with panko mixture and drizzle with olive oil.
- Bake at 375 degrees until top is golden and cheese is bubby. Let cool for 10 minutes before serving.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g