Low Carb Baked Spaghetti Squash With Garlic Sage Cream |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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! 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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