Low Carb Baked Spaghetti Squash With Garlic Sage Cream

"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!"
 
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photo by buzzy1017 photo by buzzy1017
photo by buzzy1017
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Leslie photo by Leslie
Ready In:
55mins
Ingredients:
6
Serves:
6
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ingredients

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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

  1. This was good, but not quite our taste. It had less flavor than I expected.
     
  2. 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!
     
  3. I just finished eating this and it was SO GOOD! After reading other reviews, I added extra garlic and sage. I will definitely be making it again. Thanks Leslie!
     
  4. Thank you Thank you Thank you. This recipe was great. I served it alonside a pork tenderloin that I grilled and it was awesome. The only addition I made was extra garlic and some shredded mozzerella into the heavy cream to make a cheese sauce. It was so delicious!
     
  5. 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

  1. 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.
     
  2. 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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