Community Pick
Low Carb Baked Spaghetti Squash With Garlic Sage Cream
photo by buzzy1017
- Ready In:
- 55mins
- Ingredients:
- 6
- 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
- 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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Reviews
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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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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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Tweaks
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Simple and yet so good. I used two smaller spaghetti squash from my overflowing squash garden, and doubled the recipe. I used fresh sage for this. For some reason, my spaghetti squash took way more than 45 minutes, something like 1-1/2 hours to bake, I left it whole and sliced holes all over when I baked it. I used romano cheese in place of the Parmesan and increased the amount, I also increased the garlic and used whipping cream. The squash was delicious and I will definately make it again soon. This went well with recipe#125551... thanks Leslie!...Kitten:)
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