Creamed Spaghetti Squash with Bacon and Gruyere is the most addicting side dish! Serve this casserole with your Turkey, Ham or Beef dinner!
Not only is this side dish delicious, but it’s deliciously low carb! If you’re looking for more low carb recipes, check out these Creamy Bacon Mushrooms or our family favorite, The Best Brussels Sprouts Casserole.
A Comfort Food, Low Carb Side Dish Recipe
Not kidding here guys. This is the side dish recipe to end all side dish recipes. The flavor of gruyere cheese and bacon in a super creamy sauce with spaghetti squash…literally unbelievable.
One of the recipes I thought about was creamed spinach. A classic side dish recipe that goes so well with beef or poultry…but what if spinach isn’t your thing? Then in comes this Creamed Spaghetti Squash with Bacon and Gruyere.
How Do You Cook Spaghetti Squash?
We actually have a “how to” guide for you guys on How To Cook Spaghetti Squash! It’s a simple, easy to follow instruction guide for cooking this ever so popular low carb squash.
There are SO many recipe you can make with cooked spaghetti squash, we have quite a few here on the site so be sure to go over and check them out! Some of our favorites are:
- Philly Cheesesteak Spaghetti Squash Casserole
- Chicken Pot Pie Spaghetti Squash Casserole
- Sausage & Pepper Spaghetti Squash Stir Fry
- Spaghetti Squash with Apple Cider Glaze
How Do You Make This Creamy Spaghetti Squash?
To make this Creamed Spaghetti Squash with Bacon and Gruyere, start by cooking the spaghetti squash in the oven, you can follow our how to guide linked above!
Then it’s onto the sauce you guys. Creamy, cheesy, ridiculous sauce that you could use as a base for so many different recipes…like creamed spinach for one. Stir spinach in here instead of spaghetti squash and I think it would be the best creamed spinach recipe ever.
We’re using Gruyere cheese for this casserole. Gruyere is a nutty, milder form of Swiss cheese – which I am not a fan of – so even if you don’t like Swiss cheese you should try gruyere.
Here’s another thing about this side dish recipe…the bacon. I used bacon bits instead of regular bacon. Why? Well for one its a lot easier and for two I actually think in certain recipes it tastes better.
Yes you have to get the REAL bacon bits, they’re a little more expensive than the fake kind obviously but definitely worth it. We keep bacon bits in the refrigerator for lots of things like making eggs or mixing into some chicken salad.
Ok back to our spaghetti squash recipe! Mix the cooked spaghetti squash into the cream sauce then pour it all into an 8″ x 8″ baking dish.
Top that with more cheese and bread crumbs and get it in the oven to bake. When this spaghetti squash casserole comes out of the oven it’ll be bubbling and browned on top and you won’t be able to wait to dive in.
But before you do…get a few more bacon bits on top there and then serve.
What Can You Serve This Spaghetti Squash Casserole With?
This spaghetti squash recipe, and most spaghetti squash recipes, are going to go perfectly next to a big steak dinner, any type of chicken or turkey dinner or even on it’s own!
This side dish recipe in particular is going to be that that decadent Thanksgiving side dish everyone is always looking for, right next to your turkey or ham.
You can also serve this casserole recipe with a salad to have a lighter meal if you’re not cooking this for the holidays. But I can promise you, if you’re looking for that special holiday recipe that everyone begs you to bring over, this spaghetti squash casserole is IT.
This is the side dish to end all side dishes! Whether you’re looking for a low carb side dish recipe or not, this is one for the cookbooks!
Looking For More Side Dish Recipes?
- Spicy Mushroom Rice
- Classic Sausage Stuffing
- Slow Cooker Mashed Potatoes
- Bacon Wrapped Roasted Carrots
A decadent, creamy spaghetti squash side dish that will go perfectly on your holiday table!
- 4– 4/12 cups cooked spaghetti squash
- 2 tablespoons butter, divided
- 1/2 cup diced onions
- 1 tablespoon chopped garlic
- 1 tablespoon flour
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fresh grated nutmeg
- 1 1/2 cups shredded gruyere cheese, divided
- 1/3 cup real bacon bits plus 2 tablespoons, divided
- 1/4 cup panko bread crumbs
- Preheat the oven to 400 degrees.
- Add 1 tablespoon of butter to a large skillet over medium heat.
- Add the diced onion and cook for 3-4 minutes, then add the chopped garlic and cook for 2-3 minutes longer.
- Place the other tablespoon of butter into the skillet and add the flour, whisking to combine with the onions and garlic.
- Cook for 1 minute, then slowly whisk in the cream and chicken broth.
- Add the salt, pepper and nutmeg to the sauce and stir.
- Bring the sauce to a simmer then add the gruyere cheese, whisking to combine until the sauce is smooth.
- Add the cooked spaghetti squash and bacon to the cream sauce, stirring to combine.
- Pour into a shallow gratin dish (about a 1 quart size) then top with the remaining 1/2 cup of cheese, bacon and breadcrumbs.
- Bake for 25 minutes until bubbling then remove from the oven.
- Preheat the broiler.
- Place the baking dish back into the oven and broil for 4-5 minutes until the top of the casserole is brown and crispy. Remove from the oven and top with the remaining bacon bits.
You can use real bacon that’s been cooked and chopped finely instead of bacon bits.
I prefer to cook this recipe in a 1 quart, shallow gratin dis but an 8″ x 8″ baking dish will work also.
If you need to double this recipe you can easily do so and cook in a 9″ x 13″ baking dish. Cooking times should be approximately the same.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: spaghetti squash, bacon recipes, side dish recipes, holiday side dish, thanksgiving side dish, spaghetti squash recipes