Low Carb Spaghetti Squash
Spaghetti squash is one of my favorite things to cook with. It’s so incredibly versatile in it’s presentation, plus its pairings are nearly endless.
Spaghetti squash is something you can bake up and use as a side dish with some butter, or it can be the star of your dish. For this recipes, I’ve made it the star.
In the recent low-carb craze, zucchini noodles, squash noodles, and plain old spaghetti squash have become popular replacement options for your standard carb heavy noodles.
Spaghetti squash recipes take a bit more time than other squash style noodles, since spaghetti squash takes a much longer time to cook than other squashes.
But once it’s cooked, the options are nearly endless. You can pair it with a meat sauce, with a red tomato sauce, a cream sauce, or no sauce at all.
So give this healthy, low-carb recipe a try and let me know what you think! I love getting feedback on recipes, and who knows, maybe this will become a family favorite.
Low Carb Spaghetti Squash
2 Tbsp Extra virgin olive oil
1/2 Diced white or yellow onion
1 Tbsp. minced garlic
1 lb 95% lean ground beef
2 tsp sea salt
1/2 tsp black pepper
1 (25 oz.) can tomato sauce (I prefer the Cucina Anttica brand or Classico Riserva) for the low sugar and low carb
1/2 tsp dried oregano
1/4 tsp ground thyme
1 medium size spaghetti squash cut in half (this marinara sauce makes 3 squahes)
1/3 cup roughly-chopped fresh basil leaves, loosely packed
1/4 cup grated parmesan cheese
pine nuts to sprinkle on top
Wash your spaghetti squash and pat dry. You can poke 3 wholes on each side of the squash, Microwave it on high for 7-10 minutes or Cut it in half over a cutting boar using a knife, remove the seeds and place the spaghetti squash face down on a aluminum foil cookie sheet, bake in a 425 degree oven for 25-30 minutes. After is baked removed the seeds with a fork and use the fork to spiralize the squash making it into pasta. add a drizzle of olive oil and season with salt lightly. Keep it in the over or covered until you serve.
In a large saute pan, heat oil over medium-high heat. Add onions and garlic sauté for 2-4 minutes, stirring consistently, until the onions are soft, translucent and garlic is fragrant. Next add the beef and season with salt and pepper. Brown the meat and cook it well, breaking into pieces with your spoon until cooked through. When the meat is cooked, add the tomato sauce and adjust the taste by adding more salt an pepper. Stir the marinara and simmer for a few minutes stirring occasionally, add dried oregano and thyme.
Spiralize spaghetti squash into pasta and add a portion of the hot marinara sauce to the squash bowl. Serve with fresh basil leaves, parmesan cheese, and pine nuts.