A delightful low-carb dish featuring roasted spaghetti squash tossed in a creamy garlic sage sauce, topped with Parmesan cheese.
Preheat your oven to 400°F.
Preheating ensures even cooking of the squash.
Prick the spaghetti squash in several places with a fork and place it on a baking sheet.
Piercing the squash prevents it from bursting during baking.
Bake the squash for about 45 minutes, or until tender when pierced with a fork.
Check the squash for doneness by inserting a fork; it should go in easily.
Allow the squash to cool slightly, then cut it in half lengthwise and scoop out the seeds.
Use a spoon to easily remove the seeds and stringy bits.
Using a fork, scrape out the strands of squash into a warm bowl.
Scrape gently to avoid breaking the strands.
In a saucepan, heat the heavy cream, garlic, and both fresh and dried sage over medium heat.
Stir occasionally to prevent the cream from scorching.
Cook the sauce for about 10 minutes, until it thickens enough to coat the back of a spoon.
Keep an eye on the sauce to avoid over-reducing it.
Pour the sauce over the squash strands and toss lightly to combine.
Toss gently to avoid breaking the squash strands.
Season with salt and pepper to taste, then sprinkle with Parmesan cheese.
Use freshly ground pepper for the best flavor.
Serve immediately and enjoy your delicious low-carb meal.
Serve with a side salad for a complete meal.
Continue in our app for the best experience
