Best Creamy Baked Spaghetti Squash Parmesan Low Carb Recipes
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
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
LOW-CARB BAKED SPAGHETTI CASSEROLE
This Baked Spaghetti Squash is a casserole with tons of flavor even without the pasta thanks to the creamy cheeses, spices and tomatoes.
Provided by Barbara
Categories Entree Main Course
Time 2h10m
Number Of Ingredients 11
Steps:
- To bake squash, pierce it with a knife 5 or 6 times. Bake it in a 400 degree F oven for 60-90 minutes or until cooked through (a fork should be able to pierce outer peel easily and all the way to interior of the squash). Let cool before cutting in half. Remove seeds. Shred squash with a fork.
- Brown ground beef, drain excess grease.
- In a large skillet, heat chicken broth and Neufchatel cheese over medium heat, whisking until cheese is melted and slightly foamy.
- Add Parmesan cheese, diced tomatoes, basil, oregano, ricotta, and shredded squash; mix together.
- Cook for 5 minutes or until thickened. Add ground beef.
- Pour into a greased 13 by 9 inch pan; top with mozzarella cheese.
- Bake at 350 degrees F for 15 minutes; broil for 3-5 minutes until cheese is slightly browned.
- Let cool for 10 to 15 minutes before serving.
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
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!
SIMPLE SPAGHETTI SQUASH PARMESAN
This is a good basic way to serve this crunchy, mild favored squash. For variety, top with sesame seeds, mix with minced fresh basil, or combined with fresh chopped tomatoes. A 3 pound squash yields about 6 cups cooked squash.
Provided by looneytunesfan
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- The squash can be baked, microwaved or boiled. I choose to microwave. Place squash cut side down in a pan just large enough to hold an 1/4 cup water and cover with plastic wrap.
- Microwave on high for 14-15 minutes.
- When skin pierces easily with fork, drain and cool. Scoop out and discard the seeds.
- With a fork, transfer the spaghetti-like strands from the shell to a casserole dish.
- Stir in the remaining ingredients.
- Taste to adjust seasoning.
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