Spaghetti Squash with Sage Cream Sauce
Summary
| Yield | |
|---|---|
| Source | recipe zaar |
| Prep Time | 1 hour |
Description
just like pasta without all the carbs !
Ingredients
- 2 1⁄2 lb spaghetti squash, halved and seeded
- 3 c heavy cream
- 2 cloves garlic, pressed
- 3 t sage, finely chopped or 1/2 tsp dried sage
- 1⁄4 c parmesan cheese, grated
- salt and pepper
Instructions
1. Pre-heat oven to 400°F.
2. Halve squash and scoop out seeds and bake face down with a little water 45min. - 1 hour or until tender.
3. Allow to cool slightly
4. Pull out squash strands from each side with a fork.
5. Transfer to bowl.
6. While squash is baking: Heat cream, garlic and sage in pan over med. heat.
7. Cook 10 min until cream is thick enough to coat the back of a spoon.
8. Pour sauce over squash, toss lightly until combined.
9. Add salt and pepper to taste, sprinkle with parmesan cheese.
10. Serve immediately.