Spaghetti for Low Carbers

If you’re close to me, you know that I am NOT a fan of bread or pasta. I think this started with the brainwashing we all experienced during the Atkins & Southbeach Diet craze. My mom and sister went low carb immediately (and lost a million pounds), but I had always eaten carbs and worked out, and somehow managed to lose weight, look good & feel great.

Well thanks to you ‘low carb phase,’ you finally got the best of my mind and I haven’t been the same since.

Good news is, I’m back to eating healthy carbs like sweet potato, quinoa pasta & Ezekiel bread. And I do love me some staple high-carb dishes, one being Spaghetti. So, I make it my mission to find healthy ways to satisfy my guiltiest of pleasures.

Enter the SPAGHETTI SQAUSH.

spaghetti-squash

It looks like noodles, it tastes (kind-of) like noodles & it does the job well. Plus it’s ALL veggie & a powerhouse when it comes to benefits:

  • Fiber, fiber, fiber: You’ll get 9% of the recommended daily intake of dietary fiber
  • Nutrients: Vitamin C (10% of daily recommended intake), A, K, B-6, Potassium, Calcium, Thiamin, Riboflavin, Niacin, Folate and Pantothenic acid.
  • Low-Calorie/Carb: 42 calories and 10 carbs in a 1-cup serving

So, how do you make this super delicious dish you ask?

Ingredients:

  • 1 medium spaghetti squash
  • Vegan or organic butter
  • Salt
  • Pepper
  • Garlic powder
  • EVOO or Coconut Oil
  • Trader Joe’s Italian beef meatballs (I love their turkey meatballs too!)
  • Trader Joe’s organic garlic marinara
  • Onion
  • Broccoli
  • Parmesan Cheese

Instructions:

Prepping Spaghetti Squash

  • Preheat oven to 350 degrees F
  • Cut spaghetti squash in half. Use a large, sturdy knife as the outer layer of the squash if very hard & thick.
  • Once open, take a spoon and scrape out the middle strings & seeds.
  • After cleaning up the spaghetti squash, place face up on a cookie sheet.
  • Sprinkle EVOO or Coconut Oil, salt pepper and garlic powder on squash.
  • Place in oven for 35 minutes.

Prepping Sauce

  • Sprinkle EVOO or coconut oil in sauce pan.
  • Throw broccoli florets & diced onion into pan. Sprinkle a pinch of salt, pepper & garlic powder. Saute until soft.
  • Once veggies are cooked, add in marinara sauce and simmer on low for 5 minutes.

Prepping Meatballs

  • If you’re using Trader Joe’s Italian Meatballs, all you need to do is throw them in the microwave! Obvi, there are better ways to heat them up, but this recipe is a juggling act & the microwave seemed like the easiest option 🙂
  • Heat 6 meatballs (or however many you’d like) on high for 4 minutes.

Putting it all Together

  • Once spaghetti squash is done cooking, take a fork and scrape spaghetti strings from the full squash onto your plate. At this point, the spaghetti squash should be soft enough to make this process easy.
  • Add a teaspoon of butter (optional).
  • Top with sauce (marinara, onion & broccoli).
  • Finish off with a sprinkle of Parmesan Cheese.
  • ….Eat!

This recipe was seriously the BOMB.COM. I even sent some leftovers with the beau to work today. Fingers crossed he likes it too 😉

Let me know if you try this recipe & how you liked it!

Enjoy, ladies & gents. And, HAPPY HUMP DAY!

Xoxo,
C

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