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A winters warming squash dish that practically makes itself. Its roasts to perfection while you do other things then gets tossed with just a few ingredients to richen it up. Though this is not a Keto ‘super star’, as spaghetti squash is a bit starchier than other squash (weighing in a 5.5 net carbs per 1 cup) it is still quite acceptable on the Keto diet.

Spaghetti Squash Au Gratin

SERVES 4

• 1 large spaghetti squash (or 2 small)

• 3 Tbsp. butter (divided)

• salt, pepper, nutmeg to taste

• 1/2 cup heavy cream

• 1/2 cup grated parmesan

• 1 cup aged cheddar, grated (+ 1/4 cup for sprinkling on top)

1.) Preheat oven to 350f. Cut squash in half lengthwise. Rub interior with 1 Tbsp. butter & season lightly with salt, pepper & nutmeg. Roast cut side down on a parchment lined sheet pan for 35-45 minutes, depending on the size of the squash you selected, the exterior will be browned in spots & will yield to the touch. Remove from oven but leave the oven on 350f.

2.) Flip the squash over & shred loosely, using the tines of a fork, working inside of the shell. Divide remaining 2 Tbsp. butter, cream Parmesan & cheddar between the two shells & season to taste with a bit more salt, pepper & nutmeg, toss gently with a fork to incorporate. Scatter with the reserved cheddar cheese & bake for an additional 15 minutes until bubbly & nicely browned. Allow to rest 15 minutes before serving.