Low Carb Spaghetti Squash Pie Recipes

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LOW-CARB SPAGHETTI SQUASH SALAD WITH BOK CHOY



Low-Carb Spaghetti Squash Salad with Bok Choy image

This low-calorie, low-carb, vegan salad is made with spaghetti squash, bok choy, and an Asian-inspired soy sauce dressing. Either serve salad at room temperature or chill in the fridge for later use.

Provided by Krenzlich

Categories     Salad     Vegetable Salad Recipes

Time 1h14m

Yield 4

Number Of Ingredients 10

1 (3 pound) spaghetti squash
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 bok choy, white stems diced and leaves cut into strips
salt
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons red wine vinegar
1 pinch white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
  • Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
  • Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
  • Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
  • Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 30.2 g, Fat 7.8 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 327 mg, Sugar 2.8 g

LOW CARB SPAGHETTI SQUASH PIE



Low Carb Spaghetti Squash Pie image

Make and share this Low Carb Spaghetti Squash Pie recipe from Food.com.

Provided by Mercy

Categories     Pie

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups spaghetti squash, cooked and shredded
3 large eggs
1/4 cup buttermilk or 1/4 cup heavy cream
6 (1 g) packets Splenda sugar substitute (up to 8)
1/2 teaspoon vanilla
1 1/2 teaspoons coconut extract

Steps:

  • Mix together all the ingredients, pour into a pie plate and bake at 350°F until JUST set (this could take as little as 10 minutes, depending upon your oven).

Nutrition Facts : Calories 83.2, Fat 4.1, SaturatedFat 1.3, Cholesterol 159.2, Sodium 75.1, Carbohydrate 5.1, Sugar 2.3, Protein 5.5

LOW-CARB SPAGHETTI SQUASH ALFREDO



Low-Carb Spaghetti Squash Alfredo image

Spaghetti squash replaces the traditional fettuccine, making this a low-carb dish. A mortar and pestle can be used to cream the roasted garlic, if desired.

Provided by Bren

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 45m

Yield 4

Number Of Ingredients 9

2 (2 pound) spaghetti squash, halved and seeded
2 teaspoons olive oil, divided
¾ teaspoon salt, divided
1 small head garlic
4 tablespoons unsalted butter
1 cup heavy cream
1 ½ cups freshly grated Parmesan cheese
1 pinch freshly grated nutmeg
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.
  • Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.
  • Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
  • Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.
  • Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
  • Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.
  • Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.

Nutrition Facts : Calories 613.8 calories, Carbohydrate 37.5 g, Cholesterol 138.4 mg, Fat 47.2 g, Fiber 0.3 g, Protein 16.4 g, SaturatedFat 27.1 g, Sodium 998.2 mg, Sugar 0.5 g

LOW CARB BAKED SPAGHETTI SQUASH WITH GARLIC SAGE CREAM



Low Carb Baked Spaghetti Squash With Garlic Sage Cream image

A few simple ingredients transform this mild tasting vegetable into a memorable side dish. My whole family loves this, even kids and at only 2 grams of carbs per serving it is a great dish to beat back the pasta craving! It tastes alot like spaghetti alfredo. I usually serve this with grilled chicken. My girlfriend passed this recipe on to me, I have no idea where it came from. If you are watching carbs it has a net carb count of only 2 grams per serving. For those doing Atkins, use the heavy cream, for those on SBD use milk and add a wee bit of thickener if needed. I hope you enjoy it as much as we do!

Provided by Leslie

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

2 1/2 lbs spaghetti squash
3/4 cup heavy cream
1 garlic clove, pushed through a press
3 teaspoons finely chopped fresh sage or 1/2 teaspoon dried sage
1/4 cup parmesan cheese
salt and pepper

Steps:

  • Pre-heat oven to 400°F.
  • Prick squash in several places and bake 45 min until tender.
  • Allow to cool slightly, cut in 1/2 and scoop out seeds.
  • Pull out squash strands from each side with a fork.
  • Transfer to a warm bowl.
  • While squash is baking: Heat cream, garlic and sage in pan over med. heat.
  • Cook 10 min until cream is thick enough to coat the back of a spoon.
  • Pour sauce over squash, toss lightly until combined.
  • Add salt and pepper to taste, sprinkle with parmesan cheese.
  • Serve immediately.

Nutrition Facts : Calories 181.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 44.4, Sodium 107.3, Carbohydrate 14.4, Fiber 0.1, Sugar 0.1, Protein 3.5

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