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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)

    Average Rating:

    5 Total Reviews

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    • on September 24, 2008

      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

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    • on November 19, 2012

      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.

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    • on November 03, 2013

      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.

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    • on March 24, 2013

      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!

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    • on January 08, 2013

      Loved this! Always looking for a new way to make spaghetti squash. I used half milk and 4 oz of cream cheese. I heated the cream cheese until melted then mixed in the milk and half & half until blended, then the rest of ingredients. The cayenne was a nice little kick and I only used 1/4 tsp. Also used 1/2 tsp ground sage and 1/2 tsp ground thyme, I think they really compliment each other. Very good! Definitely will make again.

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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
    Total Fat 8.4 g
    Saturated Fat 4.9 g
    Cholesterol 25.0 mg
    Sodium 774.0 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 0.1 g
    Sugars 3.3 g
    Protein 11.8 g


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