1 medium-sized spaghetti squash
1 cup sour cream
1/2 cup (2 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
Fill a soup pot with 1 inch of water above the squash, and place the whole squash in the water. Bring to a boil over medium high heat, cover, and cook for 25 to 30 minutes or until tender when pierced with a knife. Remove it to a cutting board and allow to cool slightly, about 15 minutes.
In a medium-sized saucepan, combine the remaining ingredients over medium-low heat and whisk until smooth and creamy, stirring frequently to prevent burning.
Cut the squash in half lengthways, remove and discard the seeds.
Scrape the inside of the squash with a fork, shredding it into noodle-like strands. Add the strands to the sauce and stir until thoroughly mixed and heated through.
Serves four. Approximately 10 g per serving.
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