Recipe: Italian Spaghetti Squash

October 5, 2011

PhotobucketNow that I’m back to my usual low carb diet I am excited to share a recipe I first started making nearly two years ago. As anyone who has tried to watch their refined carbs knows, pasta is not your friend. Instead, you can replace spaghetti noodles with spaghetti squash. If you’ve never prepared one before just follow the directions here.

Sam and I also made our spaghetti sauce from scratch using the following ingredients:

  • Red wine (I choose a cab)
  • Crushed tomatoes
  • Tomato paste
  • White onion
  • Garlic
  • Green bell pepper
  • Dried Italian spices
  • Olive oil
  • Italian chicken sausage (you can use any meat you’d like)
In a deep pot heat olive oil. Add diced onion and cook with salt and pepper until translucent. Add chopped garlic and cook until brown, then add about 2/3 cup of wine. Cook until liquid incorporates . At this point you can add your meat, for the sausage we removed the ground chicken from its casing and broke it up into small pieces. Add tomato paste and another 2/3 cup of wine. Simmer until sauce thickens and liquid is incorporated, add crushed tomatoes. At this point you can allow the sauce to simmer for as long as you’d like. If it gets to thick you can thin it out with water or chicken broth, and continue to season to taste.

Top squash with sauce and serve with a side salad or some other veggies. In our case we didn’t have salad and were still super full (I couldn’t even finish my meal). The HUGE upside here is that spaghetti squash only has about 4 digestible carbs per 1/2 cup serving, as opposed to the 21.5 in a 1/2 cup of spaghetti noodles.

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