LOW-CARB SPAGHETTI SQUASH ALFREDO
Spaghetti squash replaces the traditional fettuccine, making this a low-carb dish. A mortar and pestle can be used to cream the roasted garlic, if desired.
Provided by Bren
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 613.8 calories, Carbohydrate 37.5 g, Cholesterol 138.4 mg, Fat 47.2 g, Fiber 0.3 g, Protein 16.4 g, SaturatedFat 27.1 g, Sodium 998.2 mg, Sugar 0.5 g
LOW-CARB SPAGHETTI SQUASH SALAD WITH BOK CHOY
This low-calorie, low-carb, vegan salad is made with spaghetti squash, bok choy, and an Asian-inspired soy sauce dressing. Either serve salad at room temperature or chill in the fridge for later use.
Provided by Krenzlich
Categories Salad Vegetable Salad Recipes
Time 1h14m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
- Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
- Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
- Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
- Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 30.2 g, Fat 7.8 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 327 mg, Sugar 2.8 g
LOW-CARB SPAGHETTI SQUASH
Strands of spaghetti squash are tossed with a cooked mixture of Italian sausage, onion, sweet peppers and spaghetti sauce. The mixture is piled back into the squash shells and sprinkled with grated cheese to bake.
Provided by shawnajean
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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 SPAGHETTI SQUASH CASSEROLE
It's wonderful when something so healthy tastes so good! Serve a salad and some garlic bread with this and you have a great meal! From Dr. Andrew Weil.
Provided by Chef Kate
Categories One Dish Meal
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place the spaghetti squash in a large pot of water (it should float) and bring to a boil; lower heat, cover and boil gently for 50 minutes.
- Another option is to bake the squash first-- cut it lengthwise and place the halves skin-side down in a baking dish with an inch of water; cover the dish with foil and bake at 350º F for about 45 minutes, or until meat is tender.
- While squash is cooking, peel and slice the carrots, celery, onion and bell pepper.
- Heat olive oil in a skillet and add the onion and carrot, with some water to prevent sticking. Sauté over medium heat for 5 minutes. Add remaining vegetables with some red pepper flakes and a dash of salt, if desired. Sauté, stirring frequently, till vegetables are barely tender, about 10 minutes.
- Pre-heat oven (if you are cooking squash on top of the stove)to 350 degrees F.
- Add crushed tomatoes, basil and oregano to taste, and a sprinkle of ground allspice. Squeeze in 2-5 cloves of garlic. Simmer uncovered for 15 minutes. Meanwhile, grate the mozzarella and Parmesan.
- Remove squash from pot or oven and allow to cool until you can handle it. If it is whole, cut it in half lengthwise, then remove seeds with a spoon and squeeze any excess water out of meat.
- Remove meat and break it up into strands with a fork or potato masher. Mix squash well with vegetables and put half in the bottom of a large baking dish. Top with half the cheeses, the rest of the squash, and then the rest of the cheeses.
- Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving.
Nutrition Facts : Calories 285.7, Fat 16.6, SaturatedFat 7.9, Cholesterol 43.7, Sodium 515.8, Carbohydrate 16.3, Fiber 3.1, Sugar 7, Protein 19.3
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