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    You are in: Home / Recipes / Low Carb Baked Spaghetti Squash With Garlic Sage Cream Recipe
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    Low Carb Baked Spaghetti Squash With Garlic Sage Cream

    Low Carb Baked Spaghetti Squash With Garlic Sage Cream. Photo by buzzy1017

    1/4 Photos of Low Carb Baked Spaghetti Squash With Garlic Sage Cream

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    ~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!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 21, 2011


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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2010


      Spaghetti squashes are strange little things, aren't they? :) My husband and I had both never had spaghetti squash before, and I had never made it, so I chose this recipe. I used fat-free half and half in place of the cream, 1 tsp. dried sage, a lot more garlic, and I made it with grilled chicken, as suggested, and it was a filling dinner. We both came up with "interesting" (not good or bad, just - interesting). How to Cook Spaghetti Squash really helped out too, with the cooking and what-not. I personally really liked this sauce and might use it for a pasta, maybe, but I got the "vibe" that it's not a make-again for us. However, we can both say that we've tried spaghetti squash now. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2009


      Thank you Thank you Thank you. This recipe was great. I served it alonside a pork tenderloin that I grilled and it was awesome. The only addition I made was extra garlic and some shredded mozzerella into the heavy cream to make a cheese sauce. It was so delicious!

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

    Read All Reviews (47)


    Nutritional Facts for Low Carb Baked Spaghetti Squash With Garlic Sage Cream

    Serving Size: 1 (223 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 181.0
    Calories from Fat 119
    Total Fat 13.3 g
    Saturated Fat 7.8 g
    Cholesterol 44.4 mg
    Sodium 107.3 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 3.4 g

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