Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 02-26-2009, 05:53 PM   #1
Senior LCF Member
 
fieldofroses1's Avatar
 
Join Date: Sep 2008
Posts: 833
Gallery: fieldofroses1
Stats: 300+/217/under 200
WOE: Mostly LC veggies & proteins due to food allergies
Start Date: Aug 18 2008
<<<<<<<<< 22 SPAGHETTI SQUASH RECIPES INCLUDED>>>>>>>>

Ok I have a new LOVE :love Spaghetti Squash

I collected these recipes from various online sources. Some are already LC but some needed some tweaking, if I missed something please tweak to ur liking enjoy


Greek style spaghetti squash

INGREDIENTS (Nutrition)
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.




Spaghetti squash with pine nuts

INGREDIENTS (Nutrition)
• 1 spaghetti squash, halved lengthwise and seeded
• 1/4 cup toasted pine nuts
• 1/4 cup grated Pecorino Romano cheese
• 2 tablespoons chopped fresh sage
• 2 teaspoons butter, melted
• salt and pepper to taste


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the squash, cut side down, in a large baking dish.
3. Bake the squash in the preheated oven for 50 minutes.
4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.


Spaghetti Squash Saute

INGREDIENTS
• cooking spray
• 1 spaghetti squash, halved and seeded
• 1/4 cup butter or margarine
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• salt and pepper to taste

DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
2. Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
3. Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.


Mock Coconut Pie (Spaghetti Squash Pie)

INGREDIENTS (Nutrition)
• 1 cup sweetner
• 3 eggs
• 1/4 cup butter, melted
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 3 cups cooked, shredded spaghetti squash
• 1 (9 inch) pie nut shell, baked (optional)
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon
• 1 1/2 cups whipped cream for garnish (optional)


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat the sweetner and eggs together in a mixing bowl until light and frothy. Beat in the butter, lemon juice, and vanilla until well blended. Stir in the spaghetti squash. Pour the mixture into the prebaked pie shell. If desired, dust the top with nutmeg and cinnamon.
3. Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes. Cool on a rack before serving. Garnish with whipped cream, if desired.



Olive, Lamb, spaghetti SQ and Red Pepper Casserole

INGREDIENTS (Nutrition)
• 1 (2 pound) spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 1 pound ground lamb
• 1 tablespoon olive oil
• 1/2 small chopped red onion
• 2 red bell peppers, seeded and diced
• 5 cloves garlic, chopped
• 1 tablespoon dried basil
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon dried oregano
• salt and pepper to taste
• 12 ounces ricotta salata cheese, crumbled
• 12 pimento-stuffed green olives, sliced
• 1 (15 ounce) can tomato sauce


DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Poke holes in the skin of the squash, and place onto the baking sheet cut-side down. Bake in the preheated oven until soft, about 1 hour. Turn the squash cut-side up, and allow to cool until cool enough to handle, about 30 minutes.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 7 minutes. Once browned, remove the lamb from the skillet and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Stir in the onion and bell peppers, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, basil, rosemary, and oregano. Season to taste with salt and pepper (remember that the ricotta salata is very salty). Continue cooking and stirring until the flavor of the garlic has mellowed, about 3 minutes more.
3. Scrape the flesh of the warm spaghetti squash into a large bowl. Separate the strands of the squash with a fork, and season with salt and pepper to taste. Place half of the squash into a 9x13 inch baking dish. Evenly spread with half of the lamb, half of the red pepper mixture, half of the olives, sprinkle with half of the cheese, and spread with half of the tomato sauce. Repeat the layers using the remaining squash, lamb, red pepper mixture, olives, cheese, and tomato sauce.
4. Bake the casserole in the preheated oven until hot and bubbly, about 30 minutes.



Spaghetti SQ with Moroccan spices
• 1 (3 1/2- to 4-pound) spaghetti squash
• 1/2 stick (4 tablespoons) unsalted butter, cut into pieces
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Preparation
Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.




SESAME PEANUT SPAGHETTI SQ

INGREDIENTS:
1 spaghetti squash (3 pounds)
1/3 cup sesame seeds
1/3 cup vegetable broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar (sweetner)
2 teaspoons sesame oil
1 teaspoon cornstarch (guar gum)
1 teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
2 medium carrots, julienned(replace with other veggie if u can’t have yet)
1 large red bell pepper, seeded and thinly sliced
ผ pound fresh snow peas, cut diagonally in half
ฝ cup coarsely chopped unsalted peanuts
1/3 cup minced fresh cilantro
4 boneless chicken breasts cut in strips



PREPARATION:
Preheat oven to 350ฐF. Spray 13X9-inch baking dish with nonstick cooking spray. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in prepared dish. Bake 45 minutes to 1 hour or until just tender.


Using fork, remove spaghettilike strands from hot squash and place strands in large bowl. (Use oven mitts to protect hands.) Cover and keep warm.

To toast sesame seeds, heat wok over medium-high heat until hot. Add sesame seeds; cook and stir 45 seconds or until golden brown. Remove to blender. Add broth, soy sauce, sugar, sesame oil, cornstarch, red pepper flakes and Worcestershire sauce. Process until mixture is coarsely pur้ed.


Heat wok or large skillet over medium-high heat 1 minute or until hot. Drizzle vegetable oil into wok; heat 30 seconds. Add chicken and cook until almost done add carrots (or other veggie); stir-fry 1 minute. Add bell pepper; stir-fry 2 minutes or until vegetables are crisp-tender. Add snow peas; stir-fry 1 minute. Stir sesame seed mixture; add to wok. Cook and stir 1 minute or until sauce is thickened.

Pour vegetable mixture over spaghetti squash. Add peanuts and cilantro; toss well.



Spaghetti squash with beef and veggies
• 1 spaghetti squash, halved and seeded
• 1 pound ground beef
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 clove garlic, chopped
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/4 cups shredded sharp Cheddar cheese
•

• DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
3. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
6. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.







Mac n Cheese style Spaghetti SQ ( I LC this, but if u have better suggestions let me know )

Ingredients
• 1 spaghetti squash (about 3 lbs.)
• 2 cups milk (I c HWC +1 C water)
• 2 to 3 jalape๑os, stemmed, seeded, and chopped
• 2 tablespoons butter, plus more for pans
• 3 tablespoons flour (almond meal)
• 1 teaspoon salt
• 1 cup shredded jack cheese

Preparation
1. Preheat oven to 375ฐ. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.
2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalape๑os until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalape๑os.
3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
4. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalape๑o-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes




Warm Spaghetti SQ Salad

INGREDIENTS
1. One 4-pound spaghetti squash, halved lengthwise and seeds scraped
2. 1 cup sliced almonds (3 ounces)
3. 1/2 cup chopped pitted green olives, such as Cerignola
4. 1/2 cup thinly sliced scallion whites
5. 1/2 teaspoon finely grated lemon zest
6. 3 tablespoons fresh lemon juice
7. 1/4 cup plus 2 tablespoons canola oil
8. 2 ounces Greek feta, crumbled ( 1/4 cup)
9. Kosher salt and freshly ground white pepper

DIRECTIONS
1. Preheat the oven to 350ฐ. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
2. Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped.
3. Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.

Last edited by fieldofroses1; 02-26-2009 at 05:55 PM..
fieldofroses1 is offline   Reply With Quote

Sponsored Links
Old 02-26-2009, 05:54 PM   #2
Senior LCF Member
 
fieldofroses1's Avatar
 
Join Date: Sep 2008
Posts: 833
Gallery: fieldofroses1
Stats: 300+/217/under 200
WOE: Mostly LC veggies & proteins due to food allergies
Start Date: Aug 18 2008
Spaghetti Squash with Turkey Meatballs


Ingredients
Serves 4.
FOR THE SPAGHETTI SQUASH

• 2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper

FOR THE SAUCE

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 2 cans (28 ounces each) crushed tomatoes with basil
• 1 teaspoon dried oregano
• Coarse salt and freshly ground black pepper

FOR THE MEATBALLS

• 1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
• 1/4 cup chopped fresh parsley
• 1 large clove garlic, finely chopped
• 1/4 cup milk (2T water+2THWC)
• 1 pound ground turkey
• 1 large egg
• 3/4 teaspoon coarse salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil Directions
1. To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.
2. To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
3. Prepare the meatballs. In a medium bowl, stir together the Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.
4. Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.
5. When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.






Skirt Steak with Pickled Onion and Spaghetti Squash

Ingredients
Serves 4.
• 1 large spaghetti squash (about 4 pounds), halved lengthwise, seeds scooped out
• 1 small red onion, halved and very thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon thinly sliced lime zest
• 1/4 cup lime juice (from 3 limes)
• 1 1/4 pounds skirt steak, cut into 4 equal pieces Directions
1. Preheat oven to 400. On a rimmed baking sheet, place squash cut side down; cover sheet tightly with aluminum foil. Bake until squash is easily pierced with the tip of a paring knife, 45 to 55 minutes.
2. Meanwhile, in a medium bowl, combine onion, 1 tablespoon oil, lime zest and juice, 1/2 teaspoon coarse salt, and 1/8 teaspoon ground pepper. Let stand until onion is softened, at least 15 minutes.
3. When squash is about 10 minutes from being done, heat a large skillet over medium-high. Season steaks with salt and pepper. Place 2 steaks in skillet, and cook until medium-rare, 2 to 3 minutes per side. Transfer to a plate, and cover loosely with foil; repeat with remaining steaks. Let rest at least 5 minutes.
4. Meanwhile, holding squash over a medium bowl, use a fork to scrape flesh into strands. Drizzle with remaining 2 tablespoons oil; season with salt and pepper, and stir to combine. Top steaks with pickled onion, and serve with squash



Spaghetti Squash Bake Recipe

It is so quick and easy to put together. Bake the squash ahead of time, then throw the ingredients together, and serve to the table only 10 minutes later. Makes a great lunch or dinner! Or use the leftovers for a snack!

1/4 cup chicken broth
1 cup sliced mushrooms
2 cups spinach
1/2 fresh tomato chopped
1 clove garlic minced
1 cup spaghetti squash cooked and prepared
1/4 teaspoon pepper
1/4 teaspoon basil
1/8 teaspoon red pepper flakes
1/4 cup grated cheese

Preheat oven to 350F.

In a bowl, mix together all the ingredients except cheese. Pour into a casserole dish. Sprinkle with cheese. Bake in the oven for 10 minutes or until heated through.

Serve. (Per Serving - 3.3 g carbohydrates) (serves 6)



Layered Spaghetti Squash Recipe

Preparing the squash then layering in individual bowls or a large family size glass bowl creates an interesting look and gets the taste buds going, before even lifting the fork to eat.

1 large spaghetti squash cooked and prepared
1 cup ricotta cheese
3/4 pound ground meat (your choice)
3/4 cups mozzarella cheese
1 1/2 cups SF spaghetti sauce
1/4 cup parmesan cheese

Cook squash. Cook meat. Heat ricotta cheese in microwave. Heat up spaghetti sauce.

Layer in a large bowl, or in individual bowls, squash, ricotta cheese, meat, mozzarella cheese, spaghetti sauce, then parmesan cheese.

Serve. (Per Serving 14 g carbohydrates, 6.6 g fiber) (serves 6)



Parm Spaghetti SQ

INGREDIENTS
• 1 large spaghetti squash (about 5 pounds)
• 4 tablespoons olive oil
• 2 medium garlic cloves, finely chopped
• 1 medium shallot, finely chopped
• 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving


INSTRUCTIONS
1. Heat the oven to 400ฐF and arrange a rack in the middle. Cut squash in half lengthwise and scrape out seeds. Brush flesh with 2 tablespoons of the oil and season generously with salt and freshly ground black pepper. Place squash, cut sides up, on a baking sheet and roast until fork tender, about 50 minutes.
2. Remove squash from oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape flesh with a fork to make long squash strands; set aside.
3. Heat remaining 2 tablespoons of the olive oil in a large saucepan over medium heat until oil shimmers, about 3 minutes. Add garlic and shallot, season with salt and freshly ground black pepper, and cook until softened and lightly brown, about 3 minutes.
4. Add squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from heat, add cheese one handful at a time while tossing squash to evenly coat. Serve with freshly ground black pepper and extra cheese.


Veggie, bacon, parm Spaghetti squash

Makes 6 servings
1 spaghetti squash,
1.5 cups chopped broccoli 
1/2 red pepper, chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil leaves
2 Roma tomatoes, seeded and chopped
3 slices bacon, cooked until crisp and crumbled
1/3 cup shredded Parmesan cheese


Pierce the squash 3 or 4 times with the tip of a sharp knife. Place squash in shallow baking dish. Bake at 375 degrees about 1 hour or until tender. Remove from oven and as soon as squash is cool enough to handle, place on a cutting board. Cut squash in half and trim off stem end. With a teaspoon, scoop out and discard seeds. Using the tines of a fork, scrape out the flesh so it forms long “spaghetti-like” strands. Set aside the flesh; discard the remaining skin of the squash.

 Combine broccoli, red pepper, garlic, salt and pepper in a 2 3-quart saucepan. Add 1/4 cup water. Cover and heat to a boil over medium-high heat. Reduce heat to medium and cook, covered, 3 minutes or until broccoli is just tender-crisp. Stir in squash strands, dried basil, tomatoes and crisp bacon. Cover and cook just until heated, 1 to 2 minutes. Spoon into serving bowl; toss gently with Parmesan cheese and garnish with basil leaves.





Twice-Baked Spaghetti Squash with Pesto and Parmesan
(Makes about 6 servings)

1 large spaghetti squash (6-8 lbs.)
1 T olive oil
1 tsp. Rosemary Garlic Rub (or use other seasoning of your choice
2 T basil pesto
1/2 cup + 1/4 cup parmesan cheese
salt and fresh ground black pepper to taste
Preheat oven to 400F/200C. Wash outside of spaghetti squash if it's dirty, then cut squash in half lengthwise. Use a sharp pointed spoon to scrape out seeds and stringy gunk that's around the seeds.

Cut ends off squash if desired, then rub inside surface with a small amount of olive oil and Rosemary Garlic Rub. Put squash on baking sheet and pour 1/4 cup water around bottom of squash. Roast squash, starting to check after about 40 minutes and removing when squash is still firm but strings apart fairly easily into spaghetti-like strands.

Let squash cool a few minutes if needed, then scrape out strands into a plastic bowl and discard skins. Gently mix in pesto and 1/2 cup parmesan cheese, then pour squash/cheese mixture into a gratin dish and top with 1/4 cup more parmesan cheese. Bake 20-30 minutes more, until mixture is slightly bubbling and cheese is melted. Serve hot.




Spaghetti SQ with pomodoro sauce
• 1 spaghetti squash (about 1 1/2 lb-2lbs)
• Vegetable-oil cooking spray
• 2 cloves garlic, peeled and minced
• 1 small onion, finely chopped
• 2 tsp olive oil
• 1 can (28 oz) diced plum tomatoes
• 3 tbsp tomato paste
• 1 tsp white wine vinegar
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• Fresh basil

Preparation
Preheat oven to 375ฐF. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, saut้ garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.





Spaghetti Squash with Super-Thick Bolognese(rachel ray)

Ingredients
• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 6 tablespoons EVOO - Extra Virgin Olive Oil, divided
• Salt and ground black pepper
• 1/2 cup grated Pecorino Romano cheese, plus more for topping if desired
• 1/4 pound thickly sliced pancetta, chopped
• 1 to 1 1/2 pounds ground sirloin
• 1 carrot, peeled and cut into small dice or shredded
• 1 medium onion, cut into small dice
• 3 cloves garlic, finely chopped or grated
• 1/4 cup tomato paste
• 1/2 cup red wine
• 1/2 cup beef stock
• 1/2 cup (about a handful) fresh basil, chopped
• 1/2 cup (about a handful) fresh parsley, chopped
Preparation
Preheat oven to 400บF.
Place the spaghetti squash halves, cut side up, onto a baking sheet. Drizzle with 2 tablespoons EVOO, salt and pepper. Turn the squash over so they're cut side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.
While the squash is roasting, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.
Season everything with salt and pepper, and add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock scraping the bottom for any bits that may be stuck, and cook sauce until thickened and slightly reduced, about 5 minutes.
To serve, ladle meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino-Romano cheese.





Italian spaghetti squash bake (cleo’s recipe)
4 cups spaghetti squash (about 1 whole squash, baked and prepared)
2 eggs
ฝ cup sauce (I use spaghetti, check labels for the lowest count)
ผ cup water
1 cup spicy Italian sausage
1 cup mushroom
1/2 cup green pepper
1/4 cup red onion
1 cup shredded cheddar cheese
2 Tbsp grated Parmesan cheese
Preheat oven to 350 degrees F.
In a casserole, mix all ingredients except cheese.
Toss shredded cheddar cheese with Parmesan and then sprinkle on top.
Bake for 30 minutes, or until cheese is bubbly. Let stand 10 minutes.
Makes 8 1/2 cup servings.
Nutritional Information for 1/2 cup spaghetti squash: Calories: 167, Carbohydrates: 8 g, Fiber: 1.5 g, Net Carbohydrates: 6.5 g, Protein: 9 g, Fat: 11 g






Spaghetti SQ with pork stir fry
1 3-pound spaghetti squash
1 pound pork tenderloin, trimmed
2 teaspoons toasted sesame oil
5 medium scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Asian red chile sauce, such as sriracha, or chile oil
1. Preheat oven to 350ฐF.
2. Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.
3. Slice pork into thin rounds; cut each round into matchsticks.
4. Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.

Last edited by fieldofroses1; 02-26-2009 at 05:56 PM..
fieldofroses1 is offline   Reply With Quote
Old 02-26-2009, 05:54 PM   #3
Senior LCF Member
 
fieldofroses1's Avatar
 
Join Date: Sep 2008
Posts: 833
Gallery: fieldofroses1
Stats: 300+/217/under 200
WOE: Mostly LC veggies & proteins due to food allergies
Start Date: Aug 18 2008
SPAGHETTI" WITH TOMATOES AND SAUSAGE
>> 1 medium spaghetti squash
>> 1 tablespoon butter

>> 2 teaspoons kosher salt

>> 1/2 pound Italian sausage, sweet or hot

>> 1 tablespoon olive oil

>> 1 cup chopped red onion

>> 2 cloves garlic, sliced

>> 14.5-ounce can chopped tomatoes with juice

>> 1 teaspoon kosher salt

>> 4 fresh basil leaves

>> 1 tablespoon balsamic vinegar

To prepare spaghetti squash: Preheat oven to 350 degrees. Cut squash in half lengthwise and scoop out seeds. Place squash, cut side down, in a roasting pan or a cookie sheet with sides. Pour 1 cup of water into the pan. Bake for 45 to 50 minutes or until interior of squash is soft. Remove from oven and cool slightly. With a fork, scrape the inner portion of the squash — the "spaghetti" — into a bowl. Add butter and 1 teaspoon kosher salt, and stir to combine. Keep warm. Squash also can be prepared a day ahead and reheated.

To make the topping: Cook sausage in a skillet over medium heat until thoroughly cooked, about 20 minutes. Remove sausage from pan, and chop into cubes; set aside.

Add olive oil to the skillet, turn heat to medium-high and add onion and garlic. Cook, stirring frequently, until onion turns tender and begins to brown. Add the tomatoes with their juice and remaining kosher salt, and cook for 10 to 12 minutes or until tomato juices reduce slightly. Stir in basil leaves and balsamic vinegar.

Turn warm spaghetti squash onto a serving platter, and top with tomato and sausage mixture. Serve with grated Parmesan cheese, if desired. Serves 4 to 6.
fieldofroses1 is offline   Reply With Quote
Old 02-26-2009, 06:05 PM   #4
Tyl
Way too much time on my hands!
 
Tyl's Avatar
 
Join Date: Sep 2008
Location: TX
Posts: 15,338
Gallery: Tyl
Stats: Working on it!
WOE: LC
Start Date: Sept 2008/Again Dec. 30, 2013
pie? did i see that right?
Tyl is offline   Reply With Quote
Old 02-26-2009, 06:12 PM   #5
Not Jake
 
Join Date: Dec 2000
Location: Corn Country
Posts: 22,302
Gallery: Jake
WOE: Plain old Atkins
Start Date: 8/22/1973
Thank you so much for posting this!!!!
Jake is offline   Reply With Quote
Old 02-26-2009, 07:58 PM   #6
Senior LCF Member
 
fieldofroses1's Avatar
 
Join Date: Sep 2008
Posts: 833
Gallery: fieldofroses1
Stats: 300+/217/under 200
WOE: Mostly LC veggies & proteins due to food allergies
Start Date: Aug 18 2008
Quote:
Originally Posted by chantyl03 View Post
pie? did i see that right?
yes you did : ur very welcome
fieldofroses1 is offline   Reply With Quote
Old 02-26-2009, 07:58 PM   #7
Senior LCF Member
 
fieldofroses1's Avatar
 
Join Date: Sep 2008
Posts: 833
Gallery: fieldofroses1
Stats: 300+/217/under 200
WOE: Mostly LC veggies & proteins due to food allergies
Start Date: Aug 18 2008
Quote:
Originally Posted by Jake View Post
Thank you so much for posting this!!!!
my pleasure, please let me know which one's u tried and liked.
fieldofroses1 is offline   Reply With Quote
Old 02-26-2009, 09:14 PM   #8
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
I too am a big fan of Spaghetti Squash but the other day at walmart I grabbed a extra large one and put it in the cart. When I got to the checkout I had the worst case of sticker shock. It weighed out to almost 5 lbs and at $1.98 a lb it was almost $10.
Kevinpa is offline   Reply With Quote
Old 02-26-2009, 10:21 PM   #9
Senior LCF Member
 
fieldofroses1's Avatar
 
Join Date: Sep 2008
Posts: 833
Gallery: fieldofroses1
Stats: 300+/217/under 200
WOE: Mostly LC veggies & proteins due to food allergies
Start Date: Aug 18 2008
Quote:
Originally Posted by Kevinpa View Post
I too am a big fan of Spaghetti Squash but the other day at walmart I grabbed a extra large one and put it in the cart. When I got to the checkout I had the worst case of sticker shock. It weighed out to almost 5 lbs and at $1.98 a lb it was almost $10.
dang thats a lot of squash, maybe you can make a couple of recipes with it and freeze for later
fieldofroses1 is offline   Reply With Quote
Old 02-26-2009, 10:44 PM   #10
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by fieldofroses1 View Post
dang thats a lot of squash, maybe you can make a couple of recipes with it and freeze for later
I have no problem using it.....it's paying for it that hurts.....

Dang add 3 squash to your order and add $30.

Last edited by Kevinpa; 02-26-2009 at 10:46 PM..
Kevinpa is offline   Reply With Quote
Old 02-27-2009, 04:56 AM   #11
Major LCF Poster!
 
kathy76's Avatar
 
Join Date: Sep 2005
Location: NE Indiana
Posts: 2,804
Gallery: kathy76
Stats: (313)282/160.8/155-160
Start Date: 9/19/05
Wow....that is some expensive squash!!!! Kevin, do you grow spaghetti squash in your garden? I can't remember if that is one of the varieties you grow or not.

[COLOR="Blue"]fieldofroses[/COLOR]~ Thanks for the collection of recipes
kathy76 is offline   Reply With Quote
Old 02-27-2009, 05:26 AM   #12
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by kathy76 View Post
Wow....that is some expensive squash!!!! Kevin, do you grow spaghetti squash in your garden? I can't remember if that is one of the varieties you grow or not.

[COLOR="Blue"]fieldofroses[/COLOR]~ Thanks for the collection of recipes
No, not yet. But you can bet your bippy I will be this year.
It's nice to have fruits and veggies availible year around because of the globle markets but it can really hit your pocket. The checkout person at malmart was even shocked and ran it twice because they thought it was an error. When they saw it wasn't they asked me if I was sure I still wanted it exclaiming "no way in the world I'd ever pay $10 for a squash".
Kevinpa is offline   Reply With Quote
Old 02-27-2009, 06:44 AM   #13
Very Gabby LCF Member!!!
 
mac24312's Avatar
 
Join Date: Jun 2007
Location: Far SW Virginia
Posts: 3,563
Gallery: mac24312
Stats: 250/130/140
WOE: Stella Style/My OWN LC WOL ;]/Maintenance
Start Date: October 07 2006 Over 6 years on Atkins ;]
I will be growing my own this year too at those prices!! Thanks for the recipes!!

HUGS
Christina
mac24312 is offline   Reply With Quote
Old 02-27-2009, 02:41 PM   #14
Senior LCF Member
 
fieldofroses1's Avatar
 
Join Date: Sep 2008
Posts: 833
Gallery: fieldofroses1
Stats: 300+/217/under 200
WOE: Mostly LC veggies & proteins due to food allergies
Start Date: Aug 18 2008
Quote:
Originally Posted by Kevinpa View Post
I have no problem using it.....it's paying for it that hurts.....

Dang add 3 squash to your order and add $30.
at my walmart they have these smaller one's, they'are about a lb to 2 lbs, which great since I'm the only one who eats them, they were never over $2, but if I got one that expensive, I don't think I would buy it. I can a get a lot of chicken drumsticks on sale for $10 LOL
fieldofroses1 is offline   Reply With Quote
Old 03-06-2009, 07:58 AM   #15
Senior LCF Member
 
Join Date: Dec 2003
Location: New Hampshire
Posts: 618
Gallery: Deannie
WOE: LC/allergies
Start Date: restarted Oct 4, 03
Spaghetti squash with beef and veggies

• 1 spaghetti squash, halved andseeded • 1 pound ground beef
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 clove garlic, chopped
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/4 cups shredded sharp Cheddar cheese
•

• DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
3. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
6. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
-------------------------------------------------------------
I've made this one with tweaks and it's delish!

Used 1 whole chopped chayote squash in place of the peppers and used plain no citric acid tomato puree in place of the Italian tomatoes. I used 2 1/2 cups cheese as that ended that bag of shredded. My Spaghetti sq. was so big I got 7 cups of squash, I just used 3 cups for 6 servings and it took an hour and a half to get done in the oven. I ended up turning the heat up the last half hour. Glad no one was starving and waiting on a meal! Oh, and I used an oven proof 12 inch skillet so didn't need a casserole dish. Just put the skillet in the oven till the cheese was browned and toasty.

Enjoy!
Deannie is offline   Reply With Quote
Old 05-31-2011, 12:25 PM   #16
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,603
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
I've eaten of these. I like them much.
rosethorns is offline   Reply With Quote
Old 05-31-2011, 04:21 PM   #17
Very Gabby LCF Member!!!
 
Join Date: Apr 2011
Location: Rockville, VA
Posts: 3,061
Gallery: Tilly
Stats: 158/136/130
WOE: started with Atkins, now just low carbs
Start Date: January 30,2011
This is wonderful, I have a spaghetti squash just sitting on my countertop just begging to be cooked. What a wonderful selection of recipes, thanks!
Tilly is offline   Reply With Quote
Old 06-01-2011, 04:53 AM   #18
Major LCF Poster!
 
Join Date: Oct 2010
Location: OH/Involuntary Maint.
Posts: 1,138
Gallery: Mobear
Stats: 235/195/LESS
WOE: Bernstein
Start Date: 9/2010
Thanks for all the recipes. I baked my first spaghetti squash last week and really enjoyed it!
Mobear is offline   Reply With Quote
Old 06-01-2011, 06:08 AM   #19
Major LCF Poster!
 
Join Date: Jun 2009
Posts: 1,297
Gallery: translationmx
Stats: 180/136 now 167/160.8/140
WOE: NK baby!
Start Date: Every day!!
NOM NOM NOM!!! Great ideas, thanx for sharing!!
translationmx is offline   Reply With Quote
Old 06-01-2011, 07:29 AM   #20
Big Yapper!!!!
 
MsWoods's Avatar
 
Join Date: Aug 2006
Location: Tx
Posts: 9,415
Gallery: MsWoods
Stats: 399/217.5/169
WOE: Low Carb
Start Date: 06/22/09
These look good!

Easiest and tastiest way to eat spaghetti squash, mixed w/butter and parmesan cheese. Maybe a little bacon. I used to eat this with pasta as a meal. No wonder i was so heavy.
MsWoods is offline   Reply With Quote
Old 06-01-2011, 11:43 AM   #21
Major LCF Poster!
 
Join Date: Oct 2010
Location: OH/Involuntary Maint.
Posts: 1,138
Gallery: Mobear
Stats: 235/195/LESS
WOE: Bernstein
Start Date: 9/2010
Quote:
Originally Posted by MsWoods View Post
These look good!

Easiest and tastiest way to eat spaghetti squash, mixed w/butter and parmesan cheese. Maybe a little bacon. I used to eat this with pasta as a meal. No wonder i was so heavy.
I sprayed olive oil on some of my squash and sprinkled parm. cheese on it! Was really good Next time I won't be so lazy, and I'll melt some butter and put the cheese on Years ago my mom would make linguine and put butter and cheese on it....was very good.
Mobear is offline   Reply With Quote
Old 06-01-2011, 01:01 PM   #22
Senior LCF Member
 
fieldofroses1's Avatar
 
Join Date: Sep 2008
Posts: 833
Gallery: fieldofroses1
Stats: 300+/217/under 200
WOE: Mostly LC veggies & proteins due to food allergies
Start Date: Aug 18 2008
I'm glad you guys revived this thread the recipes are fun, I tried some of them and they're great to play around with, thanks for sharing your ideas
fieldofroses1 is offline   Reply With Quote
Old 10-24-2011, 11:55 AM   #23
Very Gabby LCF Member!!!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 4,801
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
This is one of my favorite lunches: I take some fresh steamed broccoli, cooked spaghetti squash strands and ham pieces (baked or deli style) and saute it in butter until everything is good and hot. Then I put thin slices of Velveeta on top to melt.
Linny is offline   Reply With Quote
Old 10-24-2011, 12:29 PM   #24
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,603
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
I'm very lucky here in the North West. At my neighborhood produce stand all of the winter squashes are .59 cent a lb. And I've bought 30 lbs. so far.


I see more coming. I love the stuff.
rosethorns is offline   Reply With Quote
Old 10-24-2011, 06:43 PM   #25
Senior LCF Member
 
graciejean's Avatar
 
Join Date: Jan 2006
Location: Between here and there
Posts: 654
Gallery: graciejean
O.K. got to bump to copy later.
graciejean is offline   Reply With Quote
Old 10-26-2011, 08:18 PM   #26
Senior LCF Member
 
Dmil's Avatar
 
Join Date: Aug 2011
Location: Ventura, Ca
Posts: 97
Gallery: Dmil
Stats: 330/240/195
WOE: LC 20 to 30 carbs daily
Start Date: June 2011
bump
Dmil is offline   Reply With Quote
Old 10-27-2011, 05:43 AM   #27
Very Gabby LCF Member!!!
 
Linny's Avatar
 
Join Date: Apr 2003
Location: NW PA
Posts: 4,801
Gallery: Linny
Stats: Lost 50 lbs
WOE: Organic & Natural Whole Food version of Atkins
Made these last night ~ Excellent

Spaghetti Squash Fritters

2 cups cooked spaghetti squash (I cut through the threads so they weren't long and more bite-sized)
1/2 cup grated cheddar cheese (I also added some finely grated Parm cheese)
1/4 tsp cayenne pepper
2 green onions, thinly sliced
1 egg
1/8 cup almond flour
1/8 cup oat flour
2 tbsp oil (I used a coconut oil/peanut oil blend)

Combine the squash, cheese, pepper, onions, egg, and flour. Stir to mix well. Heat the oil in a large nonstick skillet over high heat until the oil spreads across the pan. Scoop teaspoonfuls of batter onto the hot oil and flatten them with the spoon. Reduce heat to medium. Cook fritters for about 5 minutes on each side, until they are browned and somewhat firm when pressed with a spatula.
Attached Images
File Type: jpg 010.jpg (52.9 KB, 8 views)

Last edited by Linny; 10-27-2011 at 05:45 AM..
Linny is offline   Reply With Quote
Old 11-07-2012, 08:57 PM   #28
Senior LCF Member
 
zagnut's Avatar
 
Join Date: May 2012
Posts: 655
Gallery: zagnut
Stats: 143/119/118
WOE: LC/JUDDD
Start Date: 5/24/12-LC 12/1/12-LC JUDDD
Must. Subscribe. To. Thread.
zagnut is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 12:00 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriendsฎ is a registered mark of Friends Forums, LLC.