Creamy Baked Spaghetti Squash Parmesan (Low-Carb)

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. 1

   Preheat oven to 375 degrees.

2. 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. 3

   Remove from oven, and allow to cool.

4. 4

   Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.

5. 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. 6

   Pour the cream mixture over the squash, and stir to combine.

7. 7

   Top with 1/2 cup parmesan cheese.

8. 8

   Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.

9. 9

   Serve hot, and enjoy!