By ~Leslie~ on September 07, 2004
Photo by Rita~
Photo by Rita~
"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!"
Serving Size: 1 (223 g)
Servings Per Recipe: 6
"This was good, but not quite our taste. It had less flavor than I expected."
"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). Recipe #77554 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!"
"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!"
"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. :)"
"I'm always looking for new ways to prepare spaghetti squash. This recipe is really good, and adds a different flair than my usual way of just serving it with butter and garlic/onions. I cook the squash in the microwave (just cut it in half, scrape the seeds, and cover with plastic wrap for about 6 min). Splurge on the fresh sage, it's worth it."
"I just finished eating this and it was SO GOOD! After reading other reviews, I added extra garlic and sage. I will definitely be making it again. Thanks Leslie!"
"I'm eating this now and I LOVE it. Too bad not more people will give spaghetti squash a try because it is absolutely delicious! I did alter the recipe because i only had a bit of cream so instead i used buttermilk with the small amount of cream & i added more sage. Easy, yummy!"
"This was a hit in our house! Even my picky husband enjoyed this, and there wasn't any leftovers! Nom nom :)"
"This was pretty good. I found I did not have enough sauce or cook time for the size squash I had. I've never cooked squash so I had no frame of reference. I used 2% milk in place of the cream, added a bit of powdered milk and some flour. I liked the flavor, will try it again."
"Pretty tasty... I think I might add a bit of cream cheese next time to see if that adds a bit of thickness to this. I didn't have cream so I used evaporated milk and had to use dried sage. I do like my sauces a bit thicker when they don't involve fresh veggies, so I added a touch of corn starch to thicken this up. This did look tasty enough that my 5 yo consented to try spaghetti squash, which is a first... But alas, he doesn't care for the squash. I'll make it again when I have another squash. Thanks for sharing."
"Great recipe. I baked 4 cloves of garlic sprinkled with olive oil and wrapped in aluminum foil for 30 minutes in a 350 degree oven. I then prepared the recipe as indicated. the extra garlic was great. This was a great accompaniment for lamb shanks."
"this was delicious! I too added extra garlic and loved it. It was a bit bland with the recipe as given, so I added additional parm cheese and kosher salt. When I make this again, I'm going to use shredded parm cheese instead and I might try making the sauce cheesier with some smoked gouda or cheddar. Either way, for low carbers, this is amazing - it's just like pasta!!!!! You could dress with any sauce."
"Made this one again, this time i sauted diced red pepper, diced carrot, diced olives in butter and olive oil and added it to this wonderful cream sauce....wow...this is soooo good and you can heat up left overs and it is just as good."
"My squash cooked just fine. I did add onions to my mix, but I think I wanted a little more flavor out of the sauce."
"I gave this 4 stars. My future hubby and I loved the taste of this squash. My 6 yrs old niece & 4 yrs newphew did not. I followed the cooking directions except I cut my squash in half and baked it that way. My squash never got done. I put it back in the oven another 15 minutes and it still didn't get done. I think microwaved for 15 minutes uncovered (no plastic wrap) it in a dish of water and it still didn't get completely done. So I mixed all the ingredients together as directed and again microwaved it for another 4 minutes and this was the trick it got done enough to eat. I also didn't have heavy cream so I used half & half and evaporated milk with a splash of fat free milk. I also used minced garlic as I had no cloves. This was the first time I made this recipe. Since the first time I made this recipe I've used just evaporated milk. The rest of the recipe I followed as directed. My future hubby's complaint about this squash was that I didn't make more. My now 5 yr old newphew still didn't like it. Overall this dish was so good. We will have this again. Thanks so much for posting a yummy recipe. Christine (internetnut)"
"This was amazing! I really enjoyed it and it was a great alternative to spaghetti."
"Outrageous!! Yumm! and so easy. I added a small amount of water in the baking dish to help steam the squash and an extra clove of garlic. Will be making this often."