fbpx

Spaghetti – Low Carbs

Whether you are on a diet, doing the gluten-free thing, or dealing with the grocery store being sold out of pasta have no fear Spaghetti is here!  This recipe is how to make a scrumptious plate of spaghetti using spaghetti squash instead of pasta.  Spaghetti squash has a sweet flavor, so pay attention to the seasonings and tips.  They will help counterbalance the sweetness of the squash and make your finished dish taste more like the traditional plate of spaghetti.

This makes 5 meals.

Ingredients

Spaghetti Squash

olive oil

Salt and pepper

1 lb Ground beef – I use the 93% lean meat

Jar of your favorite spaghetti sauce – I like the stuff made with extra garlic

garlic

onions

oregano

Basil

Rosemary

237bdbcf-b70a-4a25-bb89-d6d3baba78c3

Cooking instructions:

Spaghetti Squash First

Preheat the oven to 400 degrees.  Cut the spaghetti squash in half lengthwise.  This part is harder than it seems.  Make sure the use a big sharp knife and brace the spaghetti squash well, its round and likes to slip around.  Once you have it cracked apart scoop out the seeds.  Drizzle the inside of the squash with a small amount of olive oil, salt, pepper, and oregano.  Stab the outside of the squash a few times with a fork, this is a great stress relief by the way.  Place the spaghetti squash cut side up on a baking sheet.  Cook in the oven for 30-40 minutes or until outside edges are lightly brown.  Remove from the oven and let the squash cool.  Move on to making the sauce and come back to this next part.

Hold the squash in a towel, it’s going to be hot and slippery.  Use a fork and scrape the strands from the side of the squash.  Scoop it out and place it on your plate or in your meal prep containers before adding the sauce.  Scrape as close to the edge as possible and use up all the squash except the outer shell.

I find one squash makes 5 meals.

f8f1c4ed-242a-431d-9655-bd99a76e01db

Spaghetti Sauce

In a pan add the ground beef and cook until it is brown stirring often to keep from burning it.  Drain the grease if necessary, this is one of the reasons I like cooking with lean meat there isn’t a lot of grease from cooking.  Pour in the jar of spaghetti sauce.  Add salt (just a pinch or two don’t go overboard with this).  Add 5-6 cloves of chopped up fresh garlic or 1-2 tablespoons of garlic from a jar or 1-2 tablespoons of garlic powder.  That may seem like a lot but the garlic with help with the overpowering sweet flavor of the spaghetti squash, also garlic is delicious.  Add half a diced white onion or 1-2 tablespoons of onion powder.  These measurements are really up to you and your taste buds.  You want the sauce to be a little on the bitter/savory side to balance out the sweetness of the spaghetti squash.  Lastly, add a ton of oregano, basil, and rosemary.  I don’t normally measure this I just pour a generous amount, my guess 2-3 tablespoons of each based on how much you like these seasonings.  Experiment and see what works for you.  When it is done serve the sauce on top of the spaghetti squash.  I usually do equal parts sauce to squash.

5dd19988-fffd-47c3-930a-1ba254ca597c

Variations:

If you want to change things up and add more veggies to your sauce that is excellent.  Check out Spaghetti Bowl for a different variation on how to make a yummy sauce.

 

Patreon Nutrition

I love sharing all of my recipes, however, keeping the business and page running takes money. If you like the posts and work please consider subscribing to my Patreon account. For $5 a month you will get the full archive of all of my recipes to enjoy. Click below for all of my recipes. They work great for people who are short on time. These meals take 30 minutes or less to cook. Most of these meals are low in carbs and organized for a Macro based diet. They are tasty, cheap, fast to cook, and really great for you.

https://www.patreon.com/ironsidemc

 

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: