Spaghetti Squash is a very creative low carb recipe. Pasta is garbage, but there’s no denying that it taste good. Shiritaki noodles are a good substitute, but they’re not for everyone. My aunt thought I was feeding her rubber bands when I made shiritaki alfredo…….. Spaghetti squash however, has a softer texture and requires less jaw muscles.
Low Carb Recipe Needs
- Spaghetti Squash
- Oven Pan
- Olive Oil
- Salt & Pepper
- Italian or french herbs
- Garlic clove
- Red Bell Pepper
- Ground beef/Shrimp/Chicken (Any meat you want)
*Preheat oven to 350*F
Prepare the Spaghetti Squash
Cut the spaghetti squash in half diagonally and put it in a buttered oven pan. With a spoon, scrape out all the seeds. You can save them for roasting, or dispose. Place it in the over for about a half hour to 45 minutes at 350*F.
Preparing the vegetables
Cut up your garlic, peppers and whatever other vegetables you want, while the spaghetti squash is in the oven. Chop them up and saute them in olive oil until tender. Use this as an opportunity to add your spices and french herbs. This is a simple low carb recipe, but these herbs bring out a gourmet flavor.
Gutting the Squash
When the squash is cooled and ready to be handle, put the vegetables aside and begin gutting it. There are a few ways to do this. One way to gut it is to use a fork and completely go around, scooping it out of the peel in one piece. Then you can press it down to separate the strings. The other way is to take a fork and run it along the strings, while the squash is in the peel. Once they’re stringed and separated, they’ll be easy to pull out.
The Finishing Touches
After the squash is separated into strands, put it on top of the rest of your vegetables, add whatever meat you want and cook it for a few minutes on high heat. Stir it enough to get the spaghetti mixed well with everything else. If you’re going to add tomato sauce, this is the time to do so. Throw on some Parmesan cheese if you like, serve and enjoy!
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