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    You are in: Home / Recipes / Creamy Baked Spaghetti Squash Parmesan (Low-Carb) Recipe
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    Creamy Baked Spaghetti Squash Parmesan (Low-Carb)

    Creamy Baked Spaghetti Squash Parmesan (Low-Carb). Photo by MarinesWife

    1/1 Photo of Creamy Baked Spaghetti Squash Parmesan (Low-Carb)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Daniel'sWife's Note:

    I know there are a lot of other spaghetti squash recipes posted here on Zaar, but I didn't see one quite like this. This recipe produces a rich, creamy, indulgent, savory, and wonderful casserole! You could serve it as a side dish, with fish, pork, or chicken. Or, serve with a side salad, and you've got a satisfyingly light meal. It's healthy, no matter how you slice it, and perfect for a low-carb diet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Cut spaghetti squash in half, lengthwise, and remove seeds. Place on foil lined baking sheet, cut side down, and bake for 35 minutes.
    3. 3
      Remove from oven, and allow to cool.
    4. 4
      Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
    5. 5
      When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. Place in a 2 quart casserole dish. Discard skins.
    6. 6
      Pour the cream mixture over the squash, and stir to combine.
    7. 7
      Top with 1/2 cup parmesan cheese.
    8. 8
      Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
    9. 9
      Serve hot, and enjoy!

    Ratings & Reviews:

    • on September 24, 2008

      55

      Delicious! I already love spaghetti squash and now I have another way to cook it. The ground sage is a nice touch. I should have gone a little lighter on the cayenne pepper for my own taste. I forget how potent that stuff is. Love the parmesan cheese! Overall, wonderful, and a keeper in my recipes. *Made for PAC Fall '08

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2012

      55

      I really enjoyed this version of baked spaghetti squash. I used milk instead of half and half but I then was afraid it might turn out too liquid. So I made a slurry of 1 tbsp flour to a a little milk and added it to the mixture. I also used up several odd and end pieces of cheese that I had accumulated, zapped them and added them to the milk as well. It was so good, I could have eaten it right from the stove top. But I did bake it, it came out perfect and the flavor was like my favorite Mac 'n Cheese.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2013

      35

      I was excited about this recipe, but thought it was bland and underwhelming. I followed the recipe exactly, except for using 2% milk in place of ff half & half and stirring in cooked broccoli prior to baking. It did reheated well for lunch the next day. May try to make again with some if the suggestions from other reviewers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Creamy Baked Spaghetti Squash Parmesan (Low-Carb)

    Serving Size: 1 (109 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 170.6
     
    Calories from Fat 76
    44%
    Total Fat 8.4 g
    13%
    Saturated Fat 4.9 g
    24%
    Cholesterol 25.0 mg
    8%
    Sodium 774.0 mg
    32%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 0.1 g
    0%
    Sugars 3.3 g
    13%
    Protein 11.8 g
    23%

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