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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (225g) Recipe makes 6 servings |
||
| Calories 181 | ||
| Calories from Fat 119 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.3g | 20% | |
| Saturated Fat 7.8g | 39% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 107mg | 4% | |
| Potassium 237mg | 6% | |
| Total Carbohydrate 14.4g | 4% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.1g | ||
| Protein 3.5g | 6% | |
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Low Carb Baked Spaghetti Squash With Garlic Sage Cream
By: ~Leslie~
Sep 7, 2004
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!
SERVES 6
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
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.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Sue D #2
On Apr 9, 2008
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.
From: Steveswife
On Mar 26, 2008
OMG, this is the best...i always make spaghetti squash with the usual marinara sauce...found this one this morning and had to try it...used basil instead of Sage because i did not have sage, added a tbls of butter, an extra garlic clove and a tbls of parmesano regiano cheese...this was the best creamy cheesy sauce ever, i will never eat spaghetti noodles again. Its spaghetti squash all the way!!
From: sugarpea
On Sep 16, 2004
Great stuff. Made this with fat free half and half and fresh sage. It's delicious and we'll have it again soon. Really liked the squash/sage combination. I put in WAY too much garlic and loved it. This IS a great pasta and cream sauce substitute. Really hits the spot.
From: ThinOne
On Nov 3, 2005
Delicious. The ZAAR carb count on this CANNOT be correct. There is no way that these ingredients are nearly 22 grams of carbs per serving! Fiber can't be right for the squash either. Try this, it is stupendous.
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