Low Carb Spaghetti Squash Recipes
LOW-CARB SPAGHETTI SQUASH
Strands of spaghetti squash are tossed with a cooked mixture of Italian sausage, onion, sweet peppers and spaghetti sauce. The mixture is piled back into the squash shells and sprinkled with grated cheese to bake.
Provided by shawnajean
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half lengthwise, remove seeds. Place squash, cut side up, in a microwave-safe dish with 1/4 cup water. Cover with vented microwave-safe plastic wrap; cook on high for 7-10 minutes, depending on size. Add more cooking, 1 minute at a time, if necessary. Let stand 5 minutes. With fork "comb" out strands. Do not discard shell. Saute sausage, bell peppers, onion, garlic in a large skillet over medium-high heat until sausage browns and vegetables are tender. Mix in spaghetti sauce and dried oregano or Italian spices. Mix squash strands with sausage mixture. Spoon filling into squash shells. Place filled squash shells on baking sheet. Sprinkle with grated cheese. Bake uncovered until heated through, about 20 minutes.
LOW-CARB SPAGHETTI SQUASH ALFREDO
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
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 SPAGHETTI SQUASH SALAD WITH BOK CHOY
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
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
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