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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 hr 15 mins

    15 mins

    1 hr

    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 24, 2014

      55

      Really good. I used packaged Italian blend cheese on top.

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

    Read All Reviews (6)

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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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