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.
Keywords: spaghetti squash, bacon recipes, side dish recipes, holiday side dish, thanksgiving side dish, spaghetti squash recipes