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Spaghetti Squash with Sage Cream Sauce

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

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.


From: Riverland Farm, California


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