Low Carb Baked Spaghetti Squash With Garlic Sage Cream

~Leslie~'s Note:

A few simple ingredients transform this mild tasting vegetable into a memorable side dish. My whole family loves this, even kids and at only 2 grams of carbs per serving it is a great dish to beat back the pasta craving! It tastes alot like spaghetti alfredo. I usually serve this with grilled chicken. My girlfriend passed this recipe on to me, I have no idea where it came from. If you are watching carbs it has a net carb count of only 2 grams per serving. For those doing Atkins, use the heavy cream, for those on SBD use milk and add a wee bit of thickener if needed. I hope you enjoy it as much as we do!

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 2 ½ lbs spaghetti squash
• ¾ cup heavy cream
• 1 garlic clove , pushed through a press
• 3 teaspoons finely chopped fresh sage or ½ teaspoon dried sage
• ¼ cup parmesan cheese
• salt and pepper

Directions:

1. Pre-heat oven to 400°F.
2. Prick squash in several places and bake 45 min until tender.
3. Allow to cool slightly, cut in 1/2 and scoop out seeds.
4. Pull out squash strands from each side with a fork.
5. Transfer to a warm bowl.
6. While squash is baking: Heat cream, garlic and sage in pan over med. heat.
7. Cook 10 min until cream is thick enough to coat the back of a spoon.
8. Pour sauce over squash, toss lightly until combined.
9. Add salt and pepper to taste, sprinkle with parmesan cheese.
10. Serve immediately.

Reviews

[Mrs. Hughes]

This was good, but not quite our taste. It had less flavor than I expected.

[bebeboy03]

This was a little bland for our taste buds. I think next time I will try to make a thicker sauce and some more spices to jazz it up a bit. Thanks for the recipe though. :)