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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

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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.

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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.

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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

 

 

Cheeseburger Bowl

I have a lot of fun with this recipe, because who doesn’t love a juice delicious cheeseburger with an order of fries?  Cheeseburgers and fries are as American as apple pie and bald eagles.  Unfortunately, they aren’t super healthy for us.  This recipe is as close as I can get to that delicious classic and still pretend I am eating right.

Basic Ingredients:

Like many of my recipes I will give you a base to start with, then several variations to try. This makes 4 meals

1 pound lean ground beef – I usually use the 93% lean beef

4 small potato – personally I think yellow potatoes taste the best

Cheese – Whichever kind you like

Cooking Instructions

Put the ground beef in a pan and start cooking it.  As the meet cooks get the potatoes ready.  I cheat and “bake” my potatoes in the microwave.  If you put each potato in a sandwich bag and stab it a few times with a fork, then microwave it for 3-5 minutes you get instant baked potatoes.  Remember to stir the meat often to allow it to cook evenly all the way through.  When the ground beef is fully cooked measure it out in four equal parts storing it in containers.  Don’t drain the grease out of the pan yet.  Take the potatoes out of the microwave and cut them up into cubes.  Fry them in the grease from the ground beef for a few minutes.  Once the potatoes are browned add them to your containers as well.  Sprinkle shredded cheese on top of the ground beef and let cool before putting them in the refrigerator.

When you heat it up to eat add a little ketchup or mustard to make it taste like a cheeseburger.

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Variations: Time to make it yummy!

Onions, pickles, salt, garlic, bacon

add some diced onions, garlic, and a pinch of salt to the ground beef as the meat cooks.  Once the meat and potatoes have been added to your containers you can add a pickle to the side.  You can also mix a little bacon bits to the shredded cheese and sprinkle it on top.

Cheeseburger Bowl Pickles

 

Patreon NutritionI 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

Be Sure to Support us on Social Media! #ironsidemedievalcombat

With all the exciting things happening this year, we would love to share this amazing training with our community to help inspire a love for martial arts.  You can help support these programs by following and sharing our various social media pages.  There is a Facebook Page, Instagram Account, and YouTube Channel dedicated to Ironside Medieval Combat.  Check out these pages, share them, talk about them, and together we can make Martial Arts an inspiration for generations yet to come.

 

 

Pesto Fish Dish

This dish has a lot of variations depending on what you are going for with your macro diet. I will start with the original recipe found in Better Homes and Garden Cook BookThen I will give you my versions of this recipe.  I have found pesto, the secret ingredient for this recipe works on almost any type of fish.

Salmon with Pesto Mayo

4 5- to 6 ounce fresh or frozen skinless salmon fillets

2 tablespoons crumbled firm-textured bread

1/4 cup mayonnaise or salad dressing

3 tablespoons purchased basil pesto

1 tablespoon grated Parmesan cheese

Thaw fish, if frozen.  Rinse fish; pat dry with paper towels.  Set aside.  Place crumbled bread in a shallow baking pan.  Broil 4 inches from heat for 1 to 2 minutes or until bread crumbs are lightly toasted, stirring once.  Set bread crumbs aside.

Measure the thickness of the fish.  Place fish on the greased unheated rack of broiler pan, tucking under anything edges.  Broil 4 inches from heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.  (If fillets are 1 inch thick, turn once halfway through broiling.)

Meanwhile, in a small bowl stir together mayonnaise and pesto; set aside.  Combine toasted bread crumbs and Parmesan cheese.  Spoon mayonnaise mixture over fillets.  Sprinkle with crumb mixture.  Broil 1 to 2 minutes more or until crumbs are lightly browned. (Darling, 285)

Variation 1: low carb

Instead of bread crumbs use pine nuts

Instead of broiling the fish grill it.  Wrap the salmon in foil and grill it on low heat.  Right before you are ready to take it off the grill, open the foil and add the mayonnaise and pesto mixture.  Then add the pine nut and cheese mixture.

Variation 2: low fat and low carb

This recipe works with any kind of white fish, not just salmon.

Bake the fish in the oven at 375 degrees for 15-20 minutes, or until fully cooked.  Once the fish is cooked add 1-2 tablespoons of pesto (no mayonnaise, just use plain pesto).  chop up salted and roasted almonds into tiny little bits.  Sprinkle the almond bits on top of the pesto.  If the fish is dry add some lemon juice to the top of the pesto and almond paste.

 

Patreon NutritionI 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

Be Sure to Support us on Social Media! #ironsidemedievalcombat

With all the exciting things happening this year, we would love to share this amazing training with our community to help inspire a love for martial arts.  You can help support these programs by following and sharing our various social media pages.  There is a Facebook Page, Instagram Account, and YouTube Channel dedicated to Ironside Medieval Combat.  Check out these pages, share them, talk about them, and together we can make Martial Arts an inspiration for generations yet to come.

Works Cited:

Darling, Jennifer D. Better Homes and Gardens New Cook Book. 12th ed., Meredith Corporation, 2003.