Tag Archives: low carb spaghetti squash

Low Carb Spaghetti Squash 101

Low Carb Spaghetti Squash 101Low Carb Spaghetti Squash 101. Somewhere on what has become this ridiculously large website, there is a place where I talk about the way I had always cooked spaghetti squash-which was almost never anyway because, gasp, I didn’t eat it much.  But I eat it all the time now and I have so many recipes using it I am going to list them at the bottom of the post.  So let’s get on to low carb spaghetti squash 101.

The biggest difference is how it is cut.  Anywhere and everywhere you go people are saying and showing how to cut the squash and I believe it is wrong.  After baking, the squash whole, it should be cut as shown it my picture and this is the reason why:  The strands of the squash go around and around and around.  If you cut the squash lengthwise you are cutting every strand in half.  Does that make sense?  I don’t have the foggiest idea how to tell you the number of servings per squash as there are so many variables.  As you can see I did two medium squashes at a time but I sometimes package them for freezing in differing weights so that depending on what I use them for, I have what I need when I need it.

I do 5 oz. portions for a stand alone vegetable, and 6-7 oz. for various other recipes, let alone some of you have bigger families with younger or larger (husbands) members.  For myself, I got nine 5 oz. servings from those two squashes and you will probably configure yours differently.  Remember:  It takes the same amount of electricity to cook two or three squashes as it does for one so plan accordingly. Mine were cooked for 1½ hours at 350°.  I scoop out the seeds and then with a large spoon, I go between the outside shell and the flesh around until most (and you can’t get it all) of it comes out in one lump. The picture above is simply squash with butter and poppy seeds-so easy-so good.

At this point in my life I cook two at a time for several reasons, time savings and as I said, I do not want to run out.  So there you have it.  Listed below are all the spaghetti squash recipes on the site and the squash freezes beautifully.

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

Low Carb Spaghetti Squash With Traditional Tomato Sauce

Low Carb Spaghetti Squash With Traditional Tomato SauceLow 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 and if you happen to have the Italian Dipping Oil Herbs you are already halfway home. 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.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use***

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

Traditional Spaghetti Squash With Tomato Sauce
  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
  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. 4 Servings
  6. 113 Calories 1.25g Protein, 11.2g Carbs, 2.5g Fiber, 8.7g Net Carbs
  7. 2 Servings
  8. 225 Calories, 2.5g Protein, 22.3g Carbs, 5.0g Fiber, 17.3g Net Carbs
  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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Low Carb Creamed Shrimp & Spaghetti Squash

Low Carb Creamed Shrimp & Spaghetti SquashLow Carb Creamed Shrimp & Spaghetti Squash. One of the things I like about spaghetti squash (and there are many) is its versatility so here is another recipe using it. Here is another Creamed Chicken & Spaghetti Squash Bake and another Spaghetti Squash Carbonara and another Spaghetti Squash Pastitsio and another Stuffed Red Peppers I hope at least one of these trips your trigger. This meal is about all you need with the exception of a salad and maybe a very small dessert.

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

Creamed Shrimp & Spaghetti Squash
  1. 1 Large Spaghetti Squash
  2. 1½ Pounds Bay Shrimp (The Small, Already Cooked Ones)
  3. ½ Medium Onion Chopped
  4. 2 T Butter
  5. 1 Lb Sautéed Mushrooms
  6. 2 T Butter
  7. ½ C White Wine
  8. 1½ C Heavy Cream
  9. ¼ C Chopped Green Onion Tops
  10. 4 Oz Mozzarella Cheese (Or Cheese Of Choice)
  11. 2 T Lemon Juice
  12. 2 t Chicken Base
  13. 1 t Crushed Garlic (This May Easily Be Omitted)
  14. ½ t Red Pepper Flakes
  15. ½ C Parmesan Cheese
  16. Salt & Pepper As Needed
  1. Bake spaghetti squash, cut in half widthwise, scoop out seeds, and with a fork pull out spaghetti strands. Set aside.
  2. Sauté onion in butter. Set aside.
  3. Saute mushrooms in butter, add back onions, add garlic and wine & reduce by half.
  4. Add heavy cream, lemon juice, pepper flakes, chicken base and reduce slightly.
  5. Add shrimp & green onions.
  6. Reheat squash.
  7. Plate hot squash, quickly sprinkle cheese, evenly distribute shrimp mixture over cheese, & sprinkle Parmesan on top.
  8. 6 Servings
  9. 521 Calories, 15.9g Protein, 17.7g Carbs, 3.4g Fiber, 14.3g Net Carbs
  10. 8 Servings
  11. 466 Calories, 11.7g Protein, 13.3g Carbs, 2.6g Fiber, 10.7g Net Carbs
  1. I’m thinking a bit of bacon and/or fresh basil might be good in this as well.
  2. This can also be made as a casserole which for a larger family may be easier.
  3. Pulled chicken may be subbed for shrimp.
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