Community Pick
Low Carb Baked Spaghetti Squash With Garlic Sage Cream
45
People talking
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!
- Ready In:
- 55mins
- Serves:
- Units:
Nutrition Information
45
People talking
ingredients
- 2 1⁄2 lbs spaghetti squash
- 3⁄4 cup heavy cream
- 1 garlic clove, pushed through a press
- 3 teaspoons finely chopped fresh sage or 1/2 teaspoon dried sage
- 1⁄4 cup parmesan cheese
- salt and pepper
directions
- Pre-heat oven to 400°F.
- Prick squash in several places and bake 45 min until tender.
- Allow to cool slightly, cut in 1/2 and scoop out seeds.
- Pull out squash strands from each side with a fork.
- Transfer to a warm bowl.
- While squash is baking: Heat cream, garlic and sage in pan over med. heat.
- Cook 10 min until cream is thick enough to coat the back of a spoon.
- Pour sauce over squash, toss lightly until combined.
- Add salt and pepper to taste, sprinkle with parmesan cheese.
- Serve immediately.
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RECIPE MADE WITH LOVE BY
@Leslie
Contributor
@Leslie
Contributor
"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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This is the first time I've prepared spaghetti squash and actually liked it. The garlic sage cream sauce is one to remember--it would pair with a host of vegetables and pastas. Part of this recipes success belongs to the increased temperature and cook time, as compared with many other recipes. It pulled apart nicely and was tender.
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This was good, but not quite our taste. It had less flavor than I expected.
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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. :)
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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!
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