Creamy Baked Spaghetti Squash Parmesan (Low-Carb)

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 medium spaghetti squash
• 1 cup fat-free half-and-half
• 1/2 cup parmesan cheese
• 1 teaspoon ground sage
• 1 teaspoon garlic powder
• 1/4-1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup parmesan cheese

Directions:

1. Preheat oven to 375 degrees.
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. Remove from oven, and allow to cool.
4. Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
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. Pour the cream mixture over the squash, and stir to combine.
7. Top with 1/2 cup parmesan cheese.
8. Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
9. Serve hot, and enjoy!

Reviews

[MarinesWife]

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

[gemini08]

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.

[Queen Roachie]

I really enjoyed this. I made changes based on diet, such as plain soy milk for the half and half. I added some black olives to this as well as some lactose free Greek yogurt cheese (tastes like cheddar). I was worried it would be too watery with my milk change, so I added about a quarter cup of egg beaters when mixing. I just microwaved the squash, rather than use the oven. I really enjoyed the sage, and will try it with some other seasonings next time, such as the thyme someone else mentioned. Mine browned on top in the convection oven without having to use the broiler. Thanks for sharing!