Creamy Baked Spaghetti Squash Parmesan (Low-Carb)

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.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1  medium spaghetti squash
• 1  cup  fat-free half-and-half
• 1⁄2 cup parmesan cheese
• 1  teaspoon ground sage
• 1  teaspoon garlic powder
• 1⁄4-1⁄2 teaspoon ground cayenne pepper
• 1⁄2 teaspoon salt
• 1⁄2 cup parmesan cheese

Directions

1. Preheat oven to 375 degrees.
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. Remove from oven, and allow to cool.
4. Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
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. Pour the cream mixture over the squash, and stir to combine.
7. Top with 1/2 cup parmesan cheese.
8. Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
9. Serve hot, and enjoy!