Low Carb Spaghetti With Spaghetti Squash Pasta
When you get a hankering for spaghetti but are trying to avoid pasta, try it over some Spaghetti Squash instead. I like it so much, I don’t miss the pasta.
It Starts with Spaghetti Squash
I knew I wanted to make some low carb spaghetti. Every now and then, I make it, but usually I also make regular pasta for my honey and anyone else who wants to eat. I am the only one who eats the spaghetti squash.
But this time, my honey decided to join me in having some spaghetti squash. I was hoping to have some extra squash left after the meal, so I got a really large squash. So large, in fact, that my honey had to help me cut that sucker in half. But finally, there it was.
If you’ve never worked with spaghetti squash before, it is a very typical squash in that you need to scoop the seeds out.
There they are, looking nice and clean!
Put the squash face down in a baking pan with a little water. Usually, both halves of the squash fit into one pan, but not this guy. This guy took up two 9 X 13 baking pans, one half in each!
Set your oven to 350 degrees F. Your squash needs to bake 30 to 40 minutes or so, until you can stick a fork through the shell.
Secrets in the Sauce
Goof chopped up an onion for us and we cooked it up with a pound of pork sausage.
Then we took two cans of the cheapest name brand sauce around – average price is a buck a can – and poured them in.
I never waste my money on more expensive sauce. Sometimes I’ll buy other brands, if they are on sale for a fantastic price. But generally, if I want fancier sauce, I’ll make it from scratch. If I’m going for convenience, I go cheap. That’s because, years ago, someone taught me a secret.
It’s all about the Italian Seasoning. Add some of that in there. And, we’re not talking about a sprinkle. I actually remove the shaker top and just pour a big pile of Italian Seasoning. My friend told me, “Pour it out. And right about the time when you think you’ve added way too much – add a bit more.”
Stir all that seasoning up in there and you’ll see the difference. And just as you can see the difference, you can taste the difference. Suddenly, your dollar-a-can sauce tastes AMAZING!
Putting it All Together
Because this squash was so huge, I thought it would require more cook time. I left it in the oven 50 minutes and when I scraped it out into the bowl, I realized I probably gave it about 10 minutes too long. Ideally, you want the strands of spaghetti squash to be pretty noticeable, although cooked. But this ended up a bit softer than that.
That’s okay, though. The flavor is still just as good. We served it up with some salad and garlic knots. And yes, I know that the garlic knots are not low carb. But at 16 carbs a piece, two of them fit in to my eating plan just fine.
With a little fresh grated Parmesan cheese on top, this spaghetti was quite yummy!
And there was plenty of food for dinner, leftovers for lunch the next day, and enough squash left after that for a warm, buttery, ever-so-slightly-sweet evening snack. Win win.
If you liked this post, I’d love it if you’d share it on Facebook! And if you have a favorite low carb pasta, I’d love to hear about it in the comments below!