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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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Alskann

Low Carb Baked Spaghetti Squash With Garlic Sage Cream

Recipe #99361 | 55 min | 10 min prep | add private note

⁽³⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #1157312

On Oct 14, 2009

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.

0 people found this review helpful

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From: Chef #368182

On Oct 11, 2009

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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.

9 people found this review helpful

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From: Alskann

On Nov 18, 2007

This was delicious and easy. DH said it was the best spaghetti squash he ever ate! Cooked the squash in the microwave due to time constraints. (I pierced it and cooked 2 min. on hight. Then I cut it in half lengthwise and placed each half cut side down in about 1/2 cup water. Then popped both in the microwave for about 18 minutes. They were cooked perfect.) After forking out the squash I mixed in the cream and garlic, added salt & pepper & cheese. I omitted the sage just because I was out of it. This had a delightful nutty flavor about it. This will be our preferred method for making spaghetti squash from now on!! Thanks!

5 people found this review helpful

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