Skip to main content

Keto Spaghetti Squash with Meat Sauce

4-Ingredient Spaghetti Squash with Meat Sauce


Ingredients

  • • 1 spaghetti squash, split lengthwise and seeded
  • • 1/2 pound ground pork (or beef, turkey, or chicken)
  • • 14.5 ounce can of fire-roasted diced tomatoes
  • • 1 tablespoon Italian seasoning

Directions

  1. Preheat oven to 350 degrees F. Season cut squash with salt and brush with a little avocado oil (or oil of choice). Place cut size down in a baking dish. Bake for about 40 minutes. The time may vary a little depending on the size of the squash. Check after 35 minutes...it should be fork tender.
  2. Let cool. Using a fork, pull strands out of squash halves.
  3. While the squash is baking, prepare the simple meat sauce. In a skillet, cook pork until there is no more pink. Add the tomatoes and Italian seasoning. Bring to a boil. Reduce heat and let simmer until squash is ready.
  4. Spoon cooked spaghetti squash into 2-3 bowls. Top with meat sauce. Season with salt if necessary.
***How to microwave spaghetti squash:***
If you are strapped for time and don’t have a problem with microwaves, you can speed up the cooking process of the spaghetti squash by microwaving instead of baking.  Cut the squash lengthwise in half. Be very careful when cutting one…they can be a little tough with their thick rind. Scoop out seeds. Season with salt and pepper. Cut side up, place in a baking dish with about an inch of water. Cover with a paper towel and microwave for approximately eight-ten minutes, depending on the size of the squash. If you have a large squash or a small microwave, cook one at a time. Let cool. Using a fork, pull squash strands out of shell into a bowl.

Credit to:  http://www.cavegirlcuisine.com/recipes/4-ingredient-spaghetti-squash-with-meat-sauce/

Labels:

Comments

Post a Comment

Popular posts from this blog

CHEESY LOW-CARB TACO CASSEROLE

CHEESY LOW-CARB TACO CASSEROLE (Recipe Credit:  https://kalynskitchen.com/cheesy-low-carb-taco-casserole/ ) yield:   MAKES 6-8 SERVINGS.   total time:  50 MINUTES prep time:  20 MINUTES   cook time:  30 MINUTES INGREDIENTS: 2 cans (10 oz. each) Ro-Tel Tomatoes with green chiles, mild (If you can’t find Ro-Tel tomatoes where you live, use a 14.5 oz. can petite diced tomatoes and a 4 oz. can diced green chiles.) (For Keto, use low carb salsa of your choice!) 1 medium-large onion, chopped small 2 T olive oil, divided 1 lb. cauliflower rice (If you can’t find pre-chopped riced cauliflower in your store, chop a small head of cauliflower in the food processor.) 1/2 cup sliced green onion 1 lb. ground beef 1 T Kalyn’s Taco Seasoning Mix (See note) 1 tsp. salt (or to taste) 2 cups + 1 cup grated Mexican Blend Cheese (Use less cheese if you prefer; we wanted it cheesy!) DIRECTIONS: Dump the Ro-Tel tomatoes into a colander...
Post a Comment
Read more

Cheeseburger Calzone - Keto Friendly

Cheeseburger Calzone (Recipe Credit: https://ketobootstrap.com/recipe/cheeseburger-calzone) Servings: 8 Split into 8 equal portions. Nutritional Info (Per Serving) Calories Fats (g) Protein (g) Net Carbs (g) 580.0 47.0 34.0 3.0 ( Image credit goes to  Butter Is Not a Carb ) Ingredients 1 1/2 lbs Ground Beef 1/2 cup Onion 4 slices Bacon 4 Dill Pickle Spears 8 oz Cream Cheese 1 cup Shredded Cheddar Cheese 1/2 cup Mayonnaise 1 cup Shredded Mozzarella Cheese 1 cup Almond Flour 1 Eggs Instructions Pre-heat the oven to 425F. Make the pizza crust by mixing the mozzarella cheese and 4 ounces of cream cheese together; microwave about 35 seconds until the cheese melt. Add the almond flour and egg to the cheese and mix until it forms a dough; set aside. Over medium heat, cook the ground beef until browned. Cook the bacon in your preferred method; I put mine in the microwave for 5 minutes until crispy. Let cool, break into small pieces and set ...
Post a Comment
Read more

Keto Chocolate Fat Bombs

(Recipe Credit:  https://chocolatecoveredkatie.com/2018/07/23/fat-bombs-recipe-keto/ ) Total Time:  5m Yield:   Depends on shape made Ingredients 1/2 cup nut butter of choice, or coconut butter 1/4 cup cocoa or cacao powder 1/4 cup melted  coconut oil stevia to taste, or 1 tbsp liquid sweetener of choice optional, I like to add 1/8 tsp salt Instructions Stir all ingredients together until smooth. If too dry (depending on nut butter used), add additional coconut oil if needed. Pour into a small container, ice cube trays, or candy molds. Freeze to set. Because coconut oil softens when warm, it’s best to store these in the freezer. Fat Bomb Flavors – The Recipes The above link includes recipes for different flavors such as Peanut Butter, Pistachio, Strawberry, Gingerbread, Banana, and Coconut Fat Bombs.
2 comments
Read more