Low Carb Spaghetti

Being on low carb I was dying for spaghetti. I tried the shirataki (sp?) noodles. I tried everything that was supposed to be “better pasta” for diabetics and low carbers. Nope. Glucose was through the roof! I said, fine, just won’t have it at all. Then, someone told me about spaghetti squash. Well hello! That works!! I’ve been making this for months now and my daughter and I love it.

Calories (per serving and this made 6 servings) (minus parm as who knows how much we put on top! haha): 427

Carbs (net) per serving: 9.3



1 small spaghetti squash

EVOO (extra virgin olive oil)

2 lbs 90/10 lean ground beef

1 jar Ragu Meat flavored sauce (you may make your own to lower carbs, I was in a hurry)

Salt, pepper, parsley, oregano to taste.


First, and this is important, cut the squash in half and scoop out the seeds. Place it flesh side UP on a parchment lined baking tray.  Using your hands LIGHTLY coat with olive oil. Add salt and pepper (I prefer freshly cracked pepper and pink Himalayan sea salt). Turn flesh side down and roast at 375 for 30-40 minutes or until you can “squish” the sides with tongs.

When the squash is ready, take out, turn flesh side up, TURN OFF THE OVEN and place it back inside so the squash will dry out and stay warm. This is very important. 🙂

Meanwhile, brown the ground beef with salt, pepper, oregano, parsley, etc., and drain when done. Drain WELL.

Now that the meat is done, scoop the squash out with a fork to make shreds, like spaghetti. Add to the meat mix.

Pour in one jar (more or less if you like) of pasta sauce.

Mix and heat well. I add in about 1/2 cup of Parm at this point and let it cook in  with it, but you can do that or not, up to you.

This will easily make 6 servings, more or less depending on how hungry you are!


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