Spaghetti Squash Chicken Gratin

This keto baked spaghetti squash chicken gratin is so creamy and filled with bacon cheesy goodness!  It’s a perfect alternative to pasta and just as easy to make!

Melting cheese from spaghetti squash chicken gratin being pulled by a golden fork

I have been seeing people turn spaghetti squash into all kinds of delicious meals and it was only about time that I tried it myself.

I decided to bake the spaghetti squash seasoned with olive oil and seasoning, fill it with my tried and true chicken gratin recipe topped with freshly shredded gruyere.

The result is an amazing and healthy dish that is filling and full of amazing flavor!

One bite and my family was hooked.  They devoured the entire thing and everyone left dinner fully satisfied!

So if you’re looking for a delicious gratin alternative that is not only filling but full of creamy amazing goodness, then you’ve found the right spaghetti squash recipe!

Definitely give this dish a try next time you are looking for a hearty and filling meal!

Spaghetti squash with one squash sliced in half showing cross sectional seasoned with olive oil, salt, and black pepper

What’s spaghetti squash?

Spaghetti squash is a watermelon-shaped vegetable of the squash family.  When cooked, the sweet flesh becomes strands similar to spaghetti and can be used an low carb alternative to regular spaghetti.

Is spaghetti squash chicken gratin a gluten free keto recipe?

Yes, this recipe is gluten free.

Creamy gratin sauce used in spaghetti squash

What’s gratin?

Our version of gratin is Japanese inspired where a creamy béchamel type sauce is poured and mixed with chicken and bacon, then to make it low carb, we placed the filling inside a spaghetti squash rather than traditional pasta and baked it until cheese is melted and browned.

What kind of squash should I use for this recipe?

The type of squash we used for this recipe is called spaghetti squash.  They are available in a variety of shapes, sizes and colors including yellow, orange, and off-white with the orange containing the highest amount of carotene.

What kind of cheese can I use to top off spaghetti squash gratin?

My favorite is gruyere but you can also use, mozzarella, provolone, gouda, or any other creamy type cheeses.

Spaghetti Squash Chicken Gratin served on a wooden plank with melting cheese on top topped with fresh parsley top down

Looking for other baked recipes?

Now, let’s get making some keto and gluten friendly Spaghetti Squash Chicken Gratin!

  • Prep Time 10M
  • Baking Time 25M
  • Total Time 35M
  • Net Carb/Serving ~5g
  • Servings 2

Ingredients

Spaghetti Squash

  • 1/2 Spaghetti Squash
  • 1 tbsp Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 Cup of Shredded Gruyere Cheese (or Mozzarella)

Gratin Mix

  • 2 Slices Bacon
  • 1/2 lb Boneless and Skinless Chicken Thigh (about 2-3 pieces)
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper

Gratin Sauce

  • 1 tbsp Butter
  • 1/2 Cup Heavy Cream
  • 1 tsp Parmesan Cheese

Directions

1) Gather all the ingredients.

2) Preheat oven to 425F.

3) Place entire spaghetti squash inside the microwave for 5 minutes.

4) Slice bacon as shown below.

5) Cut chicken into bite-size cubes as shown below and lightly sprinkle salt and black pepper.

6) Once 5 minutes are up from step 3), cut spaghetti squash in half long ways and scoop out the seeds as shown below.

7) Drizzle/sprinkle olive oil, salt, and black pepper onto the squash and transfer into the center of the oven concave down as shown below.  Bake for 20-25 minutes until roasted.

8) In the meantime, bring Teflon frying pan up to temp over medium-high heat and then add in bacon and cook for 1-2 minutes until the pan is well greased.  Once pan is greased, add in cubed chicken, sprinkle salt and black pepper, cook for 2-3 minutes until browned and then transfer contents to a holding plate.

9) In the same Teflon frying pan, add 1 tbsp butter on low heat until melted.  Once melted, add Parmesan cheese and slowly add in heavy cream.  Continuously mix on low heat until sauce is thick enough to draw a line in-between, about 3-4 minutes then remove from heat.

10) Once the squash is done roasting from step 7), transfer cooked chicken and bacon, pour gratin sauce on top, top with gruyere cheese and place back into the oven for 8-12 minutes until cheese is melted and golden brown.  To enjoy, use a fork to scratch the sides of the spaghetti squash along with gratin mix!  Note – you can top with chopped parsley and bacon bits as garnish.

Hope you enjoy your Spaghetti Squash Chicken Gratin!

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More Recipes

Spaghetti Squash Chicken Gratin served on a wooden plank with melting cheese on top topped with fresh parsley

 

Melting cheese from spaghetti squash chicken gratin being pulled by a golden fork

 

Spaghetti Squash Chicken Gratin served on a wooden plank with melting cheese on top topped with fresh parsley

Spaghetti Squash Chicken Gratin

This keto baked spaghetti squash chicken gratin is so creamy and filled with bacon cheesy goodness! It’s a perfect alternative to pasta and just as easy to make!
5 from 2 votes
Course: dinner, Lunch, Main Course
Cuisine: Worldwide
Keyword: keto spaghetti squash chicken, spaghetti squash, spaghetti squash oven recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Print Recipe
Calories: 420kcal

Ingredients

Spaghetti Squash

  • 1/2 Spaghetti Squash
  • 1 tbsp Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 Cup Shredded Gruyere Cheese or Mozzarella

Gratin Mix

  • 2 Slices Bacon
  • 1/2 lb Boneless and Skinless Chicken Thigh about 2-3 pieces
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper

Gratin Sauce

  • 1 tbsp Butter
  • 1/2 Cup Heavy Cream
  • 1 tsp Parmesan Cheese

Instructions

  • Gather all the ingredients.
  • Preheat oven to 425F.
  • Place entire spaghetti squash inside the microwave for 5 minutes.
  • Slice bacon as shown below.
  • Cut chicken into bite-size cubes as shown below and lightly sprinkle salt and black pepper.
  • Once 5 minutes are up from step 3), cut spaghetti squash in half long ways and scoop out the seeds as shown below.
  • Drizzle/sprinkle olive oil, salt, and black pepper onto the spaghetti squash and transfer into the center of the oven concave down as shown below. Bake for 20-25 minutes until roasted.
  • In the meantime, bring Teflon frying pan up to temp over medium-high heat and then add in bacon and cook for 1-2 minutes until the pan is well greased. Once pan is greased, add in cubed chicken, sprinkle salt and black pepper, cook for 2-3 minutes until browned and then transfer contents to a holding plate.
  • In the same Teflon frying pan, add 1 tbsp butter on low heat until melted. Once melted, add Parmesan cheese and slowly add in heavy cream. Continuously mix on low heat until sauce is thick enough to draw a line in-between, about 3-4 minutes then remove from heat.
  • Once the spaghetti squash is done roasting from step 7), transfer cooked chicken and bacon, pour gratin sauce on top, top with gruyere cheese and place back into the oven for 8-12 minutes until cheese is melted and golden brown. To enjoy, use a fork to scratch the sides of the spaghetti squash along with gratin mix! Note - you can top with chopped parsley and bacon bits as garnish.

Video

Nutrition

Calories: 420kcal | Carbohydrates: 7g | Protein: 4g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 808mg | Potassium: 122mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1064IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
*Values Based Per Serving
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