Where are my pasta lovers? It has been a challenge to let go of our favorite dishes, including the classic spaghetti dish with meat sauce. Luckily, squash are delicious and amazing in their variety. If you haven’t heard of spaghetti squash, I urge you to go to your local grocery store and purchase one. They are usually seasonal, as most squashes are. Squash can be your friend on keto, but to an extent when it comes to the quantity, as you may easily go over your carbohydrate consumption if you consume too much. I recommend using a scale to weigh a desirable amount that meets your caloric deficit. I personally fell in love with this spaghetti squash. It reminds me of an al dente pasta, if cooked right. It is very easy to prepare and make. Once you have purchased a squash, you will cut it in half long ways. You will need a sharp knife, since the skin of the squash is thick like a shell. When the Squash is done baking, you take a fork and scrape the squash inside. In doing so, you will see the squash come apart in thin string like slices, similar to spaghetti. So good! You may apply spaghetti squash with other proteins if you don’t wish to use meat. Being that squash is low calorie and low fat, you will need to add your oils to meet your fat and calorie intake.
For this meal, I made a meat lovers pasta with ground beef and bacon. I also included a curry sauce to top the dish, alongside of sautéed bok choy. The nutritional facts I will include for this recipe will be for the serving size I used for the spaghetti squash alone, without the toppings. I won’t include the serving sizes for the meats since if generally depends on how much you choose to consume. I will add as well the nutritional facts for a single serving of the sauce. Enjoy!
Spaghetti Squash
great weekend dinner
Ingredients
-
- 1 Spaghetti Squash
- Fresh Rosemary
- Fresh Cilantro
- Ground Beef
- Bacon
- Bok Choy (optional)
- Curry Sauce
- 1 tsp. Avocado Oil (to rub on squash)
- Thyme
- Garlic Powder
Curry Sauce Ingredients:
-
- Curry Paste
- Coconut Cream
- Almond Milk
- Pink Himalayan Salt
- Thyme
Personal Preference for Ingredients and Macros provided
- Thai Kitchen Red Curry Paste, Spicy
- Applegate Organics Uncured Sunday Bacon
- Whole Foods Grass-Fed Organic Ground Beef
- Trader Joe’s Organic Coconut Cream
- Trader Joe’s Unsweetened Original Almond Milk
Directions
- Gather Ingredients, aluminum foil, and skillet. Preheat oven to 375 degrees.
- Cut Spaghetti Squash long ways with sharp knife. Rub Avocado oil inside the squash covering every corner. Add Seasoning and fresh herbs to add inside.
- Grab Aluminum sheet and place in oven. Add the spaghetti squash face down. Bake for 45-50 minutes. You may test if it is ready by piercing it with a fork. If the fork easily goes through, remove from oven.
- Grab fork and scrape squash long ways, placing the stringed squash in a separate bowl. Once you removed all the squash from its shell, add more seasoning and the remaining of the fresh herbs to mix in.
- On a skillet grab bacon and cook desired amount. Remove bacon once done cooking and set aside.
- In the same pan, use bacon grease to cook your ground beef. I like mixing the seasoning and herbs with the raw meat prior. Once cooked, set aside.
- Using the same pan, you would cook the bok choy or other vegetable of your choice in the remaining grease. You may also add more oil if the grease has run out in cooking the meat.
- In a separate dish, grab ingredients and measuring spoon to mix and make curry sauce. You may leave to chill in the refrigerator for the coconut cream to thicken once cooled.
- Once everything is ready, serve yourself and enjoy!
Macros with my ingredients:
| Total Squash | Serving Size 100g |
|---|---|
| Fat | 0g |
| Protein | 1g |
| Carbohydrates | 6g |
| Fiber | 1g |
| Calories | 27g |
| Total Curry Sauce | 1 serving |
|---|---|
| Fat | 5g |
| Protein | 2g |
| Carbohydrates | 4g |
| Fiber | 1g |
| Calories | 68g |
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