Low-carb, Vegetarian “Spaghetti”

It’s a tough Lent when your family is variously eating low-carb in some quarters, gluten-free in others, and meatless in others. Feeding the hoards becomes a little bit of a trick.

Especially when you open the freezer and discover you did not actually have a stash of frozen tilapia filets to fry up.

So what do you do? Well, I finally followed the advice Jessica at Good Cheap Eats keeps giving me in my inbox: I shopped the way back, nearly forgotten corners of my cupboards.

And I found–wonder of wonders–a spaghetti squash. And still good! Boy, those things are hardy.

A quick consult with google, and here’s what I came up with. The Husband calls it a win! (The key is huge amounts of cracked pepper and Italian seasoning–at least in my house.)

 

Spaghetti Squash “Spaghetti”

Ingredients:

  • 1-2 spaghetti squash
  • 2 zucchini squash
  • 1 14-oz. can diced tomatoes
  • 1 8-oz. can tomato sauce
  • 3 tsp. minced garlic
  • garlic salt, tt (to taste)
  • freshly cracked black pepper, tt
  • Italian seasoning, tt

Instructions:

  1. Preheat oven to 400. Line a baking sheet with foil and spray generously with olive oil spray.
  2. Cut spaghetti squash(es) in half. Scoop out seeds, then place cut side down on the baking sheet. Bake for about 30-45 minutes, until you can easily pierce insides with a fork.
  3. Meanwhile, halve and slice zucchini. Heat about 1 tb. olive oil on stove; add chopped garlic and saute for about a minute. Then add zucchini slices and saute until they reach your favorite level of crunch/mush.
  4. Just before zucchini are fully mush-ified, add the canned tomatoes and sauce. Season as desired (the more the better! Don’t be afraid of overwhelming the veggies ;) and heat until sauce is warmed through and some of the liquid is reduced to a good thickness.
  5. When spaghetti squash is cooked through, take it out of the oven and run a fork length-wise along the inside of the halves to shred your “spaghetti” strands (pulling straight up from the middle will make them too short). Plate each person a serving of “spaghetti,” topped with some of your delicious tomato sauce. Enjoy!
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