Creamy Baked Spaghetti Squash Parmesan Low Carb Recipes

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CREAMY BAKED SPAGHETTI SQUASH PARMESAN (LOW-CARB)

I know there are a lot of other spaghetti squash recipes posted here on Zaar, but I didn't see one quite like this. This recipe produces a rich, creamy, indulgent, savory, and wonderful casserole! You could serve it as a side dish, with fish, pork, or chicken. Or, serve with a side salad, and you've got a satisfyingly light meal. It's healthy, no matter how you slice it, and perfect for a low-carb diet.

Provided by DanielsWife

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8



Creamy Baked Spaghetti Squash Parmesan (Low-Carb) image

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!

1 medium spaghetti squash
1 cup fat-free half-and-half
1/2 cup parmesan cheese
1 teaspoon ground sage
1 teaspoon garlic powder
1/4-1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/2 cup parmesan cheese

LOW-CARB SPAGHETTI SQUASH ALFREDO

Spaghetti squash replaces the traditional fettuccine, making this a low-carb dish. A mortar and pestle can be used to cream the roasted garlic, if desired.

Provided by Bren

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 45m

Yield 4

Number Of Ingredients 9



Low-Carb Spaghetti Squash Alfredo image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.
  • Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.
  • Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
  • Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.
  • Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
  • Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.
  • Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.

Nutrition Facts : Calories 613.8 calories, Carbohydrate 37.5 g, Cholesterol 138.4 mg, Fat 47.2 g, Fiber 0.3 g, Protein 16.4 g, SaturatedFat 27.1 g, Sodium 998.2 mg, Sugar 0.5 g

2 (2 pound) spaghetti squash, halved and seeded
2 teaspoons olive oil, divided
¾ teaspoon salt, divided
1 small head garlic
4 tablespoons unsalted butter
1 cup heavy cream
1 ½ cups freshly grated Parmesan cheese
1 pinch freshly grated nutmeg
1 tablespoon chopped fresh parsley

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!

Provided by Leslie

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6



Low Carb Baked Spaghetti Squash With Garlic Sage Cream image

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.

Nutrition Facts : Calories 181.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 44.4, Sodium 107.3, Carbohydrate 14.4, Fiber 0.1, Sugar 0.1, Protein 3.5

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

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