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Low-Carb Spaghetti Squash with Meat Sauce
I love to fix this flavorful dish when I'm entertaining because I love the shock value when my guests realize it's squash and not pasta. I get lots of compliments and recipe requests because it is such a great Italian dish without the carbs! The meat sauce is freezer-friendly in the event you want to double the sauce recipe.
Servings
Ingredients
"Pasta-less" Pasta:
Meat Sauce:
Servings
Ingredients
"Pasta-less" Pasta:
Meat Sauce:
Instructions
Spaghetti Squash:
  1. Pre-heat oven to 375 degrees.
  2. Wash spaghetti squash, dry and cut in half lengthwise.
  3. Using a spoon, scoop out seeds.
  4. Drizzle or lightly brush face of spaghetti squash with extra virgin olive oil.
  5. Season with salt and pepper, to taste.
  6. Place spaghetti squash, face side down, on roasting pan or parchment paper.
  7. Bake until fully cooked. Depending on size, approximately 45-60 minutes.
  8. Remove from oven and let rest until cool enough to handle.
  1. While spaghetti squash is cooking, heat a large non-stick pan to medium heat.
  2. Add evoo, onions and garlic to skillet. Sauté until onions are almost translucent, about 2-4 minutes.
  3. Add ground beef to skillet. Season with salt and pepper to taste.
  4. While cooking, break meat apart into small, bite-sized pieces.
  5. Cook meat until almost completely cooked and no longer pink in the center, about 8 minutes.
  6. Add mushrooms and cook an additional 2-3 minutes.
  7. Remove excess fat from the pan.
  8. On low heat, add tomato sauce, spinach, basil and oregano to pan. Cover with a loose fitting lid until spinach begins to wilt, about 2 minutes. Bring to a low simmer, stirring frequently.
  9. Remove lid and bring to a low simmer, stirring frequently. (Taste test your sauce, if you want more garlic added, now is the time to do so.)
  10. While meat sauce is simmering, use a fork to scrape spaghetti squash onto each plate.
  11. Top each plate with meat sauce and freshly grated parmesan cheese. Serve immediately with sides of choice. We often enjoy this with a small side salad and broccoli.
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