Low Carb Spaghetti Squash With Traditional Tomato Sauce

Low Carb Spaghetti Squash With Traditional Tomato SauceLow Carb Spaghetti Squash With Traditional Tomato Sauce. This is about as low carb as you can make 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.

Another great addition to this basic recipe is one of these wonderful Large Meatballs.

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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