Low-Carb Bacon & Cheese Vegetable Gratin

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5 from 76 votes

Low-Carb Bacon & Cheese Vegetable Gratin

30 minutes
Calories 260kcal

Ingredients

  • 1/2 red onion (medium, 50 g/ 1.8 oz)
  • 1/3 celery root (medium, 50 g/ 1.8 oz)
  • 1/2 spaghetti squash (medium, 50 g/ 1.8 oz)
  • 1 clove garlic
  • 2 small carrots (medium, 50 g/ 1.8 oz)
  • 2 zucchini (large
  • 1/2 leeks (small
  • 2 tablespoons extra-virgin olive oil (medium, 50 g/ 1.8 oz)
  • 70 grams soft cheese (medium, 50 g/ 1.8 oz)
  • 1/4 cup chopped parsley (medium, 50 g/ 1.8 oz)
  • 3/4 cup shredded cheddar cheese (medium, 50 g/ 1.8 oz)
  • 5 slices bacon (medium, 50 g/ 1.8 oz)
  • 1/3 cup sun-dried tomatoes (medium, 50 g/ 1.8 oz)
  • 1 bunch kale (medium, 50 g/ 1.8 oz)
  • 2/3 teaspoon paprika
  • 1/8 teaspoon salt (medium, 50 g/ 1.8 oz)
  • 1/4 teaspoon pepper

Instructions

  • Preheat the oven to 200 °C/ 400 °F (fan assisted).
  • Peel the spaghetti squash, carrots and celeriac.
  • Grate (using a food processor with a grating blade or option to do by hand) the squash, carrots, courgettes and celeriac.
  • Finely chop the onion and leek.
  • Slice the bacon into cubes.
  • Fry the bacon in 1 tablespoon of olive oil on a medium heat for 2 minutes.
  • Add the onion, fry for 1 further minute.
  • Add the leek for a further 2 minutes and finally add the garlic and cook for 1 more minute.
  • Total of 6 minutes.
  • Transfer to a large saucepan or use 2 regular 16 - 20 inch saucepans.
  • If using 2 regular saucepans add 1 tablespoon of olive oil to the dry pan.
  • Split the bacon mix between the 2 pans and add the grated squash, carrots, celeriac, and courgettes.
  • Fry for 5 minutes.
  • If using a larger pan you may need to cook for a little longer until the vegetables are soft.
  • Add the kale and parsley, mix well.
  • Stir through the cream cheese, salt, pepper and paprika.
  • Place into a baking tray (28 x 20) and spread to the edges.
  • Top with sun blushed or sun dried tomatoes and sprinkle with cheddar and a touch more paprika.
  • Bake in the oven for 10 minutes until the cheese melts and is golden on top.
  • To store, refrigerate for up to 5 days.

Nutrition

Calories: 260kcal

Originally posted 2019-02-20 17:39:44.

Article Categories:
Breakfast

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