• tmacon1963

Low Carb Spaghetti Squash with Classic Meat and Mushroom Sauce . 3 net Grams.

Updated: Sep 16, 2019

Spaghetti squash is a delicious and versatile vegetable with a neutral flavor that can be used in many applications . The dish pictured here is classic tomato , meat and mushroom sauce, garnished with shaved parmesan cheese and a basil chiffonade. The meat sauce is made with the low carb tomato sauce recipe posted here on this site . Simple to make and yet delicious and satisfying . It also can be a quite elegant presentation




Low Carb Keto Spaghetti Squash with Meat Sauce


Ingredients.

4 or 5 basil leaves finely chiffonade

1 medium to large spaghetti squash.

8 Oz baby bella mushrooms quartered.

2 Cups Low carb tomato sauce (See recipe) or your favorite low carb tomato sauce

1 Pound 80/20 ground beef

2 Tbsp. tomato paste.

1 Onion diced.

3 Cloves of garlic minced.

¼ Tsp red pepper flakes

1 Tsp Italian seasoning.

1 sprig thyme

Salt and pepper to taste

Smoked paprika (optional)

Extra virgin olive oil

Parmesan cheese and minced parsley to garnish with .


Preparation.


Pre heat oven to 400 degrees.

Cut the squash in half and scoop out seed mass.


Generously salt insides and completely rub inside with olive oil.


Place flesh side down on a lined baking sheet and roast in the oven for 43 to 45 minutes or till tender and easily pierced with a knife.


In a large sauce pan over medium heat add a splash of olive oil, onions, Italian herbs and pinch of salt and pepper.


Sauté onions till translucent (about 4 minutes) then add garlic and sauté for one minute more.


Add ground beef and red pepper flakes, raise heat to medium high and brown the ground beef completely adding a little more salt and pepper as you do.


Once the beef is browned remove from heat and push the meat to one side of the pan, using tongs ball up a paper towel and blot up as much excess grease as you can, discard towel.

Lower heat to medium add tomato sauce mushrooms, tomato paste and thyme. Bring to a simmer reduce heat and partially cover.


Cook sauce till it thickens and the mushrooms are fully cooked. I if you want a more pronounced flavor add a little smoked paprika at this time.


Once sauce is reduced to the thickness you prefer, correct seasoning with salt and pepper. If the sauce is to acidic tasting you my sprinkle a little Xylitol in to give it a sweeter flavor.

Set sauce aside till squash is ready.


Remove squash from oven and let cool till it can be handled, while squash is cooling re heat sauce.


Scrape the strand like flesh from the hull and taste for salt as you do, season as necessary.

Place a portion on a warm plate. Then add the basil into the warm sauce stir to incorporate and place a generous portion of sauce over the spaghetti squash, garnish with some parmesan cheese and parsley if you like and serve.


Tomato sauce recipe .

https://www.cheftylermacon.com/all-recipes/low-carb-tomato-sauce-recipe

Nutrition Facts Servings 10.0 Amount Per Serving calories 204 % Daily Value * Total Fat 13 g 19 % Saturated Fat 5 g 24 % Monounsaturated Fat 3 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 38 mg 13 % Sodium 205 mg 9 % Potassium 129 mg 4 % Total Carbohydrate 12 g 4 % Dietary Fiber 3 g 12 % Sugars 5 g Protein 12 g 24 % Vitamin A 13 % Vitamin C 11 % Calcium 24 % Iron 10 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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