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1 cup jarred tomato sauce (I usually get a
I usually get a prepared sauce with no
sugar. If you use plain tomato sauce you
will need to add more spices)
1 cup heavy cream
1 cup red wine
4 slices bacon
4 cloves garlic -- crushed
3 tablespoons chopped onion
3 tablespoons olive oil
1 tablespoon fresh basil
salt and pepper to taste
grated parmesan cheese
1 medium spaghetti squash
How To Prepare:
Cook the 4 slices of bacon in a large frying pan until just crispy. Set the bacon aside. Drain the frying pan, but save the reserve a trace amount of drippings for the sauce, below.
Perforate the spaghetti squash very well. (They have a tendency to explode if not well perforated.) Place the perforated spaghetti squash in the microwave on high for 15 minutes. If you do not have a turntable in the microwave, turn the squash every 5 minutes. The squash is done when it is soft enough that your fingers leave marks in its flesh. (I understand that it is also possible to cook the squash for 1 hour in a 350 degree oven, although I have not done so.)
While the squash cooks, in the pan which held the bacon, saute the crushed garlic in the olive oil and bacon remains over medium heat. Add the onion and continue to saute until the onion is translucent. Add the tomato sauce and basil to the frying pan.
After mixing the contents well, but before the sauce is too hot, add the cream, salt and pepper. Mix well and then add the red wine. (The order is important: if you add the red wine before the cream, the cream may curdle; similarly, if you add the cream when the sauce is too hot, the cream may curdle.) Crumble the bacon bits and add them back into the sauce. Allow this to simmer on low to medium heat for another 5-7 minutes, until thoroughly hot and until the alcohol has completely cooked off.
When the squash is done, allow to cool for 5-10 minutes.
Then, cut it in half, scoop out the seeds and discard. Then scoop the strands of "spaghetti" into a large serving bowl. Top with sauce and serve with grated parmesan cheese.
Makes three servings.
NOTES: Counts for tomato sauce and parmesan cheese not included.
Number of Servings:
Carbs per serving - include all nutritional information if known: