Fake Italian, Low-Carb style

Spaghetti Squash Title

I love Italian food but no one would mistake me for anything other than British so I have to be honest and call this fake Italian.  Also, there’s no pasta so that’s another vote for the fake title.  Now that we’ve gotten through the disclosures let me tell you that this is one tasty dish.  It’s even low-carb!

Spaghetti Squash

Behold the Spaghetti Squash — a handsome and versatile vegetable.  He always plays well with others.  The spaghetti squash combined with cream and cheese ends up tasting like something between pasta alfredo and risotto, without so many carbs.

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The bolognese is made with ground turkey and is has a quartet of vegetables to round it out.  Let’s face it — just about everything is better when you start with peppers, onions, garlic and tomatoes.

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Be sure to brown the meat well and don’t just let it get grey — don’t be that person.

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Next comes the aromatics.  If your meat is lean you might need to add a bit of oil to keep things moving.  I added about a tablespoon of olive oil.

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Next the tomatoes and a bit of Italian Herbs.  This needs to simmer for a while to get thick and yummy.

In the meantime….

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The Spaghetti Squash Part!

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Cut that bad boy in half for cooking.  You can put both halves face down on a baking sheet and roast at 350F until soft.  Or you can be lazy like me and just nuke it!  I find that it took about 8 minutes for each half in my microwave.  Your’s will probably be different.

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While the squash is in the waver, the cream and cheese start getting saucy.  Heat it slowly so that the cheese melts smoothly and don’t let it boil or it could break.

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2 sauces on the flame and half a spaghetti squash in the microwave.  Multitasking at it’s best.

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Hot from the nuker — I use a fork to create the magic threads of squash.  The towel keeps my hand from getting burned (it’s hot!)

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The golden threads added to the creamy cheese sauce.

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That could totally be Spaghetti Alfredo, don’t you think?

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Meat and veg never looked so good!

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Put it all together and the result is creamy, meaty, saucy goodness!

Wait!  We need Parmesan!!

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Beautiful!

A printable version of the recipe is here.

Spaghetti Squash – Italian Style

1 lb Ground Meat (Beef, Turkey, etc.)                    1 Small Onion, diced

1 Cup Bell Pepper, diced                                               2 – 3 cloves Garlic, minced

Salt and Pepper                                                                                1 Tbl Olive or Canola Oil, if needed

1 Can Diced Tomatoes                                                   1 tsp Italian Herbs

1 Spaghetti Squash                                                          1/2 Cup Heavy Cream

1 Cup Grated Mozzarella

Brown meat in a medium saute pan.  Add onions, peppers and garlic; saute for 3 – 4 minutes until starting to wilt adding the oil if needed.  Season with salt and pepper.  Add the canned tomatoes and herbs; simmer until thick.

In a medium saucepan heat the cream and cheese until a smooth sauce is formed.  Do not allow to come to a full boil or the sauce may separate.

Cut the spaghetti squash in half and remove the seeds.  Microwave one half at a time until soft.  Using a fork, scrape the flesh out in strands.  Add the strands of squash to the cheese sauce and stir to coat them well.

Place a serving of spaghetti squash in a large bowl and top with a serving of the meat sauce.

Makes 4 servings

2 Comments Add yours

  1. Geri Royer says:

    That looks very good. I may have to try it.

    1. danald5_wp says:

      It was very tasty! Just keep in mind that low carb is not low fat.

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