Ingredients:
2 1/2 lbs spaghetti squash
3/4 cup heavy cream
1 garlic cloves, pushed through a press
3 teaspoons finely chopped fresh sage or 1/2 teaspoon dried sage
1/4 cup parmesan cheese
salt and pepper
Directions:
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.
Servings: 6
Time preparation: 10 min.
Time total: 55 min.