Low Carb Baked Spaghetti Squash With Garlic Sage Cream

1. 1

   Pre-heat oven to 400u00b0F.

2. 2

   Prick squash in several places and bake 45 min until tender.

3. 3

   Allow to cool slightly, cut in 1/2 and scoop out seeds.

4. 4

   Pull out squash strands from each side with a fork.

5. 5

   Transfer to a warm bowl.

6. 6

   While squash is baking: Heat cream, garlic and sage in pan over med. heat.

7. 7

   Cook 10 min until cream is thick enough to coat the back of a spoon.

8. 8

   Pour sauce over squash, toss lightly until combined.

9. 9

   Add salt and pepper to taste, sprinkle with parmesan cheese.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.