Low Carb Traditional Spaghetti Squash With Tomato Sauce

Traditional Spaghetti Squash With Tomato SauceThis is about as low carb as you can make a Traditional Spaghetti Squash With Tomato Sauce. Tomatoes, if using enough to make a sauce, inherently have carbs and for that matter so does spaghetti squash.  I do not eat this often nor do I eat any more than one serving but it is so, so good.  One half order actually makes a very nice dinner side accompaniment. The sauce is also very good on Spaetzle.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Traditional Spaghetti Squash With Tomato Sauce
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Ingredients
  1. 2¼ C Cooked Spaghetti Squash
  2. 1 Can Diced or Crushed Tomatoes (I Use Diced-I Like It Chunky)
  3. ½ C Slivered Onions
  4. ½ C Sauteed Mushrooms
  5. ½ C Water
  6. 2 T Good Red Wine
  7. 1 t Crushed Garlic
  8. 1 t Dried Italian Herbs
  9. ¼ t Dried Basil
  10. ½ t Salt
  11. ¼ t Pepper
  12. Sprinkled Guar Gum (Trust Me It Doesn't Take Much)
  13. 2 T Olive Oil
  14. 2 T Parmesan Cheese
Instructions
  1. Excluding squash dump first 10 ingredients in sauce pan, cover and bring to very low simmer for at least an hour and/or until onions are totally translucent.
  2. Sprinkle a very tiny amount guar gum to thicken sauce. (I use an old salt shaker)
  3. Top squash with sauce, drizzle with 1 T olive oil, & sprinkle with 1 T Parmesan cheese.
  4. Eat it up.
  5. 2 Servings
  6. 225 Calories, 2.5g Protein, 22.3g Carbs, 5.0g Fiber, 17.3g Net Carbs
  7. 4 Servings
  8. 113 Calories 1.25g Protein, 11.2g Carbs, 2.5g Fiber, 8.7g Net Carbs
Notes
  1. To extend this dish a bit add ¼ lb. hamburger to sauce or top with meatballs which will add no additional carbs.
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