Low Carb Baked Spaghetti Squash with Garlic Sage Cream
Indulge in the creamy, herbaceous flavors of this Low Carb Baked Spaghetti Squash with Garlic Sage Cream—a delightful alternative to traditional pasta that's perfect for a cozy weeknight dinner or an elegant low-carb meal. Roasted to tender perfection, the spaghetti squash transforms into golden, stringy "noodles" that are then tossed in a velvety sauce made with fragrant garlic, earthy sage, rich heavy cream, and Parmesan cheese. This satisfying dish combines the nutty sweetness of squash with the decadent creaminess of the sauce, all enhanced by hints of optional red pepper flakes for a gentle kick. Ready in just over an hour and packed with flavor, this recipe is ideal for those seeking a healthy, gluten-free, and keto-friendly comfort food option.
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Unsalted butter
- 3 large Garlic cloves, minced
- 6 leaves Fresh sage leaves, chopped
- 1 cup Heavy cream
- 0.5 cups Grated Parmesan cheese
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle the cut sides of the spaghetti squash with olive oil and sprinkle with salt and black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast the spaghetti squash in the preheated oven for 40-45 minutes or until the flesh is tender and can easily be scraped into spaghetti-like strands with a fork. Remove from the oven and let cool slightly.
While the squash is cooking, prepare the garlic sage cream sauce. In a medium saucepan, melt the butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
Add the chopped sage leaves and cook for another 30 seconds to release their aroma.
Pour the heavy cream into the saucepan and stir to combine. Bring the mixture to a gentle simmer.
Stir in the grated Parmesan cheese and continue to cook, stirring frequently, until the cheese has melted and the sauce has thickened slightly, about 3-5 minutes.
If desired, add a pinch of crushed red pepper flakes for a hint of heat. Taste and adjust the seasoning with additional salt or pepper if necessary.
Use a fork to scrape the roasted squash flesh into strands and transfer them to a serving bowl or plate.
Pour the garlic sage cream sauce over the spaghetti squash and gently toss to combine.
Serve warm and garnish with additional sage leaves or Parmesan cheese if desired.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 4786 mg | 208% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 29.5 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
