37 Reviews of Low Carb Baked Spaghetti Squash With Garlic Sage Cream

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: 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!

From: echo echo

On Nov 27, 2004

I used the amount of garlic shown but used light cream instead of heavy. Didn't salt but used lots of pepper. The sage really works and makes this a great accompaniment to turkey. Will add this to my permanent collection.

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.

From: Mysterygirl

On Nov 10, 2004

I have to agree with the other reviewers. This is a great way to fix spaghetti squash. I fixed it as written with one exception - I upped the garlic to 2 cloves - I love my garlic. It was so tasty and easy! I love easy. Thanks - I'll make this one again.

From: maryann denobrega

On Apr 5, 2006

Oh my! I am on South Beach, so I melted 1/8 cup of Oliveo and 1/8 light cream cheese and added twice the garlic and then used skim milk! I used a little over 1/4 cup of fresh parmesan and romano cheese. It was unbelievable! Thank you!

From: HeidiSue

On Mar 14, 2005

Great recipe! Next time I think I will add some sauteed onions. Thanks!!

From: mama's kitchen

On Apr 5, 2006

Delish! I had to use dried sage. Wish I had fresh- would be so much better. I agree onions would be a nice touch here. I doubled the garlic as well- 2 large cloves- yum! Thanks for sharing this yummy treat!

From: Daniel'sWife

On Jun 18, 2007

Oh my goodness! This is now my new favorite recipe! I followed the recipe as written, except I dish not chop the garlic, I just crushed it when I removed the skin and added it to the cream as it came to temperature, then removed the garlic before serving. It left a wonderful yet subtle garlic flavor and aroma. I will make this over and over again!

From: Lan

On Mar 16, 2005

Very simple and easy recipe not to mention how delicious it was. DH and I have been on SBD for 6 weeks now and we were more than ready to have "pasta". I followed the recipe as suggested just doubled the sauce as my DH loves sauce. It was wonderful. Thanks for posting.