Low Carb Baked Spaghetti Squash With Garlic Sage Cream Recipes

MILLION DOLLAR SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray.
• Cut the spaghetti squash in half length-wise. Scoop out the seeds and discard. Drizzle the inside of the squash with olive oil and sprinkle with salt.
• Place spaghetti squash flesh side down on the prepared baking sheet at bake for 1 hour or until fork tender.
• Use a fork to scrape out long strands of squash, scraping across the width of the squash.
• Brown the ground beef over medium heat in a large skillet.
• Drain the grease and add the marinara to the pan. Cook for 5 minutes over low heat to heat through.
• Add the cream cheese, sour cream, and parsley to a small mixing bowl and stir well to combine.
• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
• Place half of the spaghetti squash in the prepared baking dish.
• Top the squash with half of the meat sauce and all of the cream cheese mixture.
• Add the remaining spaghetti squash followed by the remaining meat sauce.
• Sprinkle on the grated mozzarella.
• Bake for 20 minutes or until cheese is melted and casserole is hot.
• Serve immediately.

ROASTED SPAGHETTI SQUASH WITH MUSHROOMS, GARLIC AND SAGE

Steps:

• Preheat oven to 425 F
• Cut spaghetti squash in half (widthwise) and place open side down on a parchment-lined baking sheet. Bake 30-40 minutes until knife-tender, turn on their side, and roast 5-10 more minutes to allow steam to dry out!
• While squash is baking, heat oil and butter in a large skillet over medium-high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and saute until they begin to release their liquid, about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes.
• Season generously with salt and pepper and nutmeg. Feel free to deglaze the pan with a little wine if you like, cooking this off.
• Scoop out the spaghetti squash seeds, then add the long strands into the saute pan with the mushrooms and stir to incorporate.
• Taste for salt, and add more if necessary. Stir in most of the grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and a sprinkling of pine nuts.

LOW CARB BAKED SPAGHETTI SQUASH WITH GARLIC SAGE CREAM

Steps:

• 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.

CREAMY BAKED SPAGHETTI SQUASH PARMESAN (LOW-CARB)

Steps:

• Preheat oven to 375 degrees.
• Cut spaghetti squash in half, lengthwise, and remove seeds. Place on foil lined baking sheet, cut side down, and bake for 35 minutes.
• Remove from oven, and allow to cool.
• Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.
• When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. Place in a 2 quart casserole dish. Discard skins.
• Pour the cream mixture over the squash, and stir to combine.
• Top with 1/2 cup parmesan cheese.
• Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
• Serve hot, and enjoy!

LOW-CARB SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise, remove seeds. Place squash, cut side up, in a microwave-safe dish with 1/4 cup water. Cover with vented microwave-safe plastic wrap; cook on high for 7-10 minutes, depending on size. Add more cooking, 1 minute at a time, if necessary. Let stand 5 minutes. With fork "comb" out strands. Do not discard shell. Saute sausage, bell peppers, onion, garlic in a large skillet over medium-high heat until sausage browns and vegetables are tender. Mix in spaghetti sauce and dried oregano or Italian spices. Mix squash strands with sausage mixture. Spoon filling into squash shells. Place filled squash shells on baking sheet. Sprinkle with grated cheese. Bake uncovered until heated through, about 20 minutes.