Ingredients for Low Carb Baked Spaghetti Squash With Garlic Sage Cream
- 1 medium spaghetti squash (about 2-3 pounds)
- Heavy Cream
- Garlic Clove
- Fresh Sage
- 1/4 cup grated Parmesan cheese
- Salt And Pepper
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How to Make Low Carb Baked Spaghetti Squash With Garlic Sage Cream
- Preheat oven to 400°F (200°C).
- Prick spaghetti squash several times with a fork. Bake for 45 minutes, or until tender when pierced with a fork.
- Allow squash to cool slightly. Cut in half lengthwise and scoop out seeds and stringy pulp.
- Using a fork, gently pull apart the squash strands into noodle-like pieces.
- Transfer the squash strands to a warm serving bowl.
- While the squash is baking, prepare the sauce: In a medium saucepan, combine 1 cup heavy cream (or milk for SBD, adding 1-2 tsp cornstarch for thickening if needed), 2 cloves minced garlic, and 1 tablespoon fresh sage, chopped.
- Heat the sauce over medium heat, stirring frequently.
- Simmer for 10-15 minutes, or until the sauce has thickened to a creamy consistency that coats the back of a spoon.
- Pour the garlic sage cream sauce over the spaghetti squash. Gently toss to combine.
- Season with salt and pepper to taste. Sprinkle generously with grated Parmesan cheese (about 1/4 cup).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
39g
Carbs
4g
