Lowcarbspaghettisquash Recipes

LOW-CARB SPAGHETTI SQUASH ALFREDO

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.

LOW-CARB SPAGHETTI SQUASH

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 BEEF AND CHEESY SPAGHETTI SQUASH BAKE!

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
• Add hamburger and cook until no pink remains.
• Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
• While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
• Be sure to cut around the edge so you don't cut into the squash itself.
• Place face down in microwaveable casserole dish, add 1 inch of water and cover.
• Microwave on high for approx 10 minutes, or until it begins to soften.
• (Alternately, you can cook the same way in the oven for 30 min).
• Let cool and carefully remove inside of squash with fork or spoon.
• It will look a lot like cooked spaghetti and come out in strands.
• Let squash strands drain well.
• Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
• Bake, uncovered, for 15 mins or until browned slightly.
• Top with parmesan and season with salt and pepper to taste when serving.