|12-21-2013, 07:26 PM||#1|
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
"French Dip" Spaghetti Squash
Not a real recipe but a method.
In a crockpot, overnight on low heat:
2-3lb beef roast (chuck gets fork tender, so I used that)
8oz white button mushrooms, quartered
1 small yellow onion, sliced
1 pkt au jus seasoning mix (msg free if you can find it)
1T wostershire sauce
1T soy sauce
1 cup water
salt and pepper to taste
Mix au jus with the water, soy and wostershire. Place the roast, onions and mushrooms in the crockpot and pour the liquid over.
Cook on low for 6-8 hours or until the meat is fork tender.
Shred the meat into the sauce and spoon over cooked spaghetti squash.
Top with shredded asiago or provolone cheese, melt if needed.
If you can't find an msg free au jus, use a bottle or packet of beef gravy (if using the bottled, omit the water) in its place.
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts
http://www.thedailyplate.com/ <-- food and exercise tracking
http://www.onlineconversion.com/ <-- cooking and other conversions
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Everyone has an opinion. Take what you need and leave the rest.
2014 resolution: stop being my own worst enemy and critic!
|01-18-2014, 10:26 AM||#6|
Major LCF Poster!
Join Date: Nov 2010
Location: Brooklyn, Oh
WOE: Eating less than 20 carbs a day
Start Date: September 13, 2013
I would so try this! Sounds yummy I have never made spaghetti squash before, but I keep thinking about it. Might be time to just bite the bullet and hope it tastes amazing