This Thanksgiving, I’ll be making a #keto macaroni and cheese substitute to lower the carb count, and I’ll be using my #InstantPot to cook it — thus freeing up much-needed cooking space in/on my stove. If you don’t have an Instant Pot, never fear, because the printable recipe has 4 different ways to cook it. Enjoy!
🍎Essential Kitchen Tools And Books For Low Carb Living
🔗How To Cut Open A Spaghetti Squash: https://youtu.be/_MqqRsWi26U?t=68
Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.
✅Spaghetti Squash Gratin
Total Carbs/Serving: 6.6g
Total Net Carbs/Serving: 5.3g
Nutrition/Serving: 139 Calories/3.7g Protein/11g Fat/6.6g Carbs/1.3g Fiber/5.3g Net Carbs
4C Cooked spaghetti squash
½ C Diced onions
1 C + 1/4C Shredded Gruyere cheese
¼ C Grated Parmesan cheese
2 tbsp. Ghee (for skillet)
2 tsp. Ghee (for baking dish)
½ C Heavy cream (or plain greek yogurt, or coconut milk)
¼ tsp. Freshly grated nutmeg, divided
1 tsp. Kosher salt, divided
½ tsp. Black pepper, divided
1. Preheat oven to 375. Grease an 8 x 8 baking dish with 1 tbsp. of ghee; set aside.
2. In a large skillet, heat 2 tbsp. of ghee over medium high heat. Add onions and season with a large pinch of salt, black pepper and half the nutmeg. Stir to combine and cook onion until translucent, 2-3 minutes.
3. Add spaghetti squash, heavy cream, and remaining salt, pepper and nutmeg. Stir to combine. Mix in 1 cup of the Gruyere cheese and stir until cheese is melted, about 1 minute.
4. Pour spaghetti mixture into baking dish and use a spatula to spread evenly. Top with remaining Gruyere and Parmesan cheeses.
5. Bake until heated through and top is golden brown, about 30 minutes. Remove from oven and let sit for about 5 minutes before serving.
🔔🔔Spaghetti Squash Cooking Options 🔔🔔
1. Oven Roasted – Preheat oven to 400 degrees; line a rimmed baking sheet with parchment paper to prevent sticking. Cut your squash in half and remove the seeds and pulp. Brush the flesh of the squash with 2 tablespoons of olive oil, season generously with salt to help remove excess water. Place the 2 halves cut side down on the parchment lined baking sheet. Cook until tender 45-50 minutes (depending on size of squash).
2. Microwave– Cut your squash in half and remove the seeds and pulp. Place the squash cut side down in a microwave safe dish. Add in ½ an inch of water to the dish. Microwave on high for 10-15 minutes (maybe longer depending on size of squash) until a knife can easily pierce the flesh.
3. Boiling – Pierce your squash with a fork multiple times. Place the squash in a large stock pot and fill with water. Place lid on pot and bring water to a boil. Using tongs, every 5 minutes rotate the squash to ensure an even boil. After 15-20 minutes see if you can easily pierce the shell and flesh with a paring knife. Once squash is soft, remove from water and let cool for 15 minutes. Cut the squash in half and scrape out the seeds; use a fork to remove the flesh.
4. Instant Pot – Cut squash in half and remove seeds and pulp. Place the steamer insert into your pressure cooker and add 1 cup of water. Place the squash halves inside the pot cut side down. Place the lid on the pressure cooker. Cook under high pressure for 7 minutes. When squash is finished, release the valve at the top to quickly lower the pressure. Remove lid and check your squash for doneness. I find 7 minutes is usually enough, but if you are using a large squash, you may have to add 2-3 minutes more. Remove from pot and let cook for about 15 minutes before handling.