Are you looking for a really yummy spaghetti squash with meat sauce recipe that is not laden with carbs? This full flavor meal will have you amazed.
I am always trying to come up with ways to enjoy the meals I grew up with. They have a special place in my mind and my stomach. Keeping the meal full of flavor while at the same time reducing the overall carbohydrates can be a challenge.
When it all comes together perfectly, you know the recipe is a keeper. And, this meal I just love serving my family. It is so nice to see that spaghetti and meat sauce can be transformed into a healthy and deeply satisfying meal.
AN EASY SPAGHETTI SQUASH SPAGHETTI WITH MEAT SAUCE RECIPE
This recipe starts with a medium to large size spaghetti squash. If you have grown them in your garden or can buy them from a local farm in your area, that is the best.
I have tried growing them and was somewhat successful. They do take up a lot of garden space making them not practical for the small garden.
I like to cut the spaghetti squash in half lengthwise. Scoop out the seeds and lay the two halves cut side down in a glass 9×13 inch baking pan. Add two inches of water to the pan and bake uncovered for approximately 35 minutes. A sharp fork should easily pierce through the skin.
You will want the squash to be al dente so when it is re-heated it doesn’t turn to a pile of mush.
Drain water. Using a fork, scrape out the squash from the shell. It will come out in strands and look much like the traditional flour-based spaghetti.
I like to cook the spaghetti squash ahead of when I will use it. That way, this recipe can come together even faster.
CHOOSING YOUR MEAT
My meat of preference is ground buffalo however you can use whichever type of ground meat you like, including beef, chicken, or turkey.
If using a meat such as buffalo with a low-fat content you will want to first melt a bit of coconut oil while heating up your pan. Then, separate one pound of meat into the frying pan and cook until juicy and no longer pink.
Drain and mix with spaghetti squash. Set aside.
I just love the flavor of the sweet green pepper in this dish. Remove the seeds and dice up one whole medium pepper.
You can use whichever type of onion you like or have on hand. I have been using Vidalia onion in this dish and it goes really well. Use one-third of a large onion. Remove outer layer and dice. Set aside.
Fresh garlic is easy to use and is great in this recipe. Remove two large cloves of garlic from the main bulb. Peel outer paper layer and discard. Mince garlic cloves.
To a fry pan add a small amount of coconut oil. When oil is melted add minced garlic, diced onion and diced green pepper. Sauté over low to medium heat for 3-5 minutes or until onions are translucent and pepper is no longer hard.
Oregano is so good on any Italian food and this is by far no exception. Add liberally or to your liking. Also, add a sprinkle of Himalayan salt.
Next, this flavoring mixture is combined to the meat and squash. Stir to thoroughly combine and heat in fry pan.
Heat in small saucepan your favorite homemade or jar sauce. Lately, I have been using the Classico brand. It doesn’t have any sugar and uses healthy ingredients.
Plate individually the desired amount of spaghetti squash and meat mixture. Top with pasta sauce and Parmesan cheese. I tend to use grated Pecorino Romano cheese. If you have never tried using it, you may just want to give it a try. Your taste buds will love it.
You may also want to try this recipe Best Low Carb Wrap here.
SPAGHETTI SQUASH SPAGHETTI WITH MEAT SAUCE EASY AND LOW CARB
This recipe is big on flavor and uses spaghetti squash as its main ingredient. It is a great substitute for the traditional Italian dish.
- 1 large Spaghetti squash
- 1 pound Ground Buffalo or ground meat of choice
- 1/2 large Onion, diced
- 1 large Sweet Green pepper, seeded and diced
- 2 cloves Garlic, minced
- 2 tbsp Oregano, dried
- 1/8 tsp Himalayan salt (pink)
Preheat oven to 350F.
In a 9x13 inch glass baking dish add two inches of water and set aside.
Cut both ends of squash off then cut squash lengthwise. Remove seeds with an ice cream scoop or spoon.
Place in pan of water and bake approximately 35 minutes. Begin checking at 30 minutes with sharp fork. Pierce through skin and flesh on end. It should be al dente.
When squash is finished cooking, drain water and scrape out squash with fork into baking dish. It will come out in strands and look like traditional spaghetti.
Mince garlic, and dice onion. Remove seeds from green pepper and dice. Set aside.
To a frying pan add a little coconut oil or avocado oil and heat. Cook buffalo until no pink coloring remains. Drain any grease and remove meat from pan.
Add a little coconut oil or avocado oil to the pan meat was cooked in. Add garlic, onion and pepper and cook about 5 minutes or until pepper is no longer crunchy. Set aside.
To an extra large frying pan add a little coconut oil or avocado oil and heat. Add squash, buffalo, garlic, onion, green pepper, oregano and salt. Mix to combine while heating.
In a small sauce pan heat pasta sauce.
Serve with pasta sauce and grated Parmesan or Pecorino Romano cheese.
Spaghetti squash can be cooked in advance. Doing so will make recipe that much quicker.