Spaghetti Squash Macaroni and Cheese

Ingredients:

1 spaghetti squash

1/4 cup parmesan cheese

1/2 cup heavy whipping cream

4 oz cream cheese, softened

3 Tbsp butter, melted

1 cup shredded cheddar cheese

Cut spaghetti squash in half lengthwise and heat in the oven at 400 degrees for approx 35 minutes until completely softened and easy to pull "noodles" apart.  Scrape out seeds in the middle and discard.  Then scrape out the spaghetti squash "noodles" across the width of the spaghetti squash as shown below.  Place spaghetti squash "noodles" in a baking dish. Sprinkle top with parmesan cheese.  Add heavy whipping cream, softened cream cheese, melted butter and shredded cheese to dish and mix all ingredients together.  Bake covered at 400 for 20 minutes, then uncover and cook for another 20 minutes.  I made this dish and brought it to my family's Thanksgiving dinner, not telling anyone that it was low carb.  Certain members of my family can be picky eaters, but they all raved about how good this was and were surprised to hear that it is low carb!  This is one of my favorite dishes!  Enjoy!  

Approx carb count on this is 8 carbs per serving.  This particular recipe usually makes 4 servings for me, but if you have a larger spaghetti squash it can be 6 servings.  Just know that 1 cup spaghetti squash is approx 7 carbs.  The rest of the ingredients add trivial amount of carbs (cheese, cream cheese).  

Above is what the spaghetti squash "noodles" will look like.

And the finished product!  Delicious!