1 large (about 2-1/2 pounds) spaghetti squash
3/4 cup heavy cream
1 garlic clove, pushed through a press
3 finely chopped fresh sage leaves or 1/2 teaspoon dried sage
salt and pepper
1/4 cup Parmesan cheese
1. Heat oven to 400 degrees F. Prick squash in several places. Bake 45 minutes until tender. Allow to cool slightly, cut in half and scoop out seeds. Pull out squash strands from each side with a fork. Transfer to a warmed bowl.
2. While squash is baking, heat cream, garlic and sage in a small saucepan over medium heat. Cook 10 minutes, 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 and serve immediately.
Taken from Dr. Atkins' New Diet Revolution by Robert C. Atkins, M.D.
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