Spaghetti Squash Recipes

The low carb spaghetti squash recipes are just the ticket when you're craving a big plate of pasta.

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Speedy Meaty Spaghetti Squash

If you get in the habit of baking the squash ahead of time and having it ready in the refrigerator, you can throw together any number of spaghetti squash recipes in 15 minutes.

For instance, the recipe below is great when you need something fast for dinner. You can bake the squash ahead of time and then refrigerate it until you are ready to assemble the dish.

• 2 tablespoons of butter
• 1/2 white onion, chopped fine
• 1 jar of low sugar spaghetti sauce
• 1 cup of crumbled cooked italian sausage or cooked ground beef.
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon italian seasoning
• 3 cups cooked spaghetti squash
• Salt and pepper (to taste)
• Parmesan cheese (optional)

1. Melt butter in a medium saucepan over medium-high heat.
2. Add the onion and saute for until translucent.
3. Stir in spaghetti sauce and meat and cook for 2-3 minutes, reducing the heat to medium.
4. Add the granulated garlic and the italian seasoning and stir to mix.
5. Simmer for about 5 minutes, stirring frequently.
6. Add 1 cup of the cooked squash and stir to mix in sauce.
7. Keep adding squash and mixing until you have a nice creamy casserole consistency. (You may find that you don't use all the squash.)
8. Garnish with Parmesan. Serve immediately.

Makes 4 servings with 8 grams of net carb in per serving.

I hope you enjoy these spaghetti squash recipes. Don't forget to check back as I'll add more as I develop them.

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Spaghetti Squash Carbonara

This recipe is adapted from the Mock Fettuccine Carbonara recipe in George Stella's Livin' Low Carb: Family Recipes Stella Style cookbook. You can bake the squash ahead of time and then refrigerate it until you are ready to make the sauce.

• 1 small spaghetti squash (about 10" long)
• 4 tablespoons of butter
• 1 cup finely chopped baked ham
• 1 cup heavy cream
• 1 large egg yolk
• 1.5 cups freshly grated asiago cheese (or parmesan)
• 1/2 teaspoon granuated garlic 
• Salt and pepper (to taste) 

Prepare the squash:

1. Cut the squash lengthwise in half. (See my "how to cook spaghetti squash" page for the best technique).
2. Using a sturdy spoon or a heavy flat ice cream scoop, scoop out the seeds from the squash halves.
3. Place the squash, cut sides down, in a glass baking pan. Fill the pan with water about 1/2" deep.
4. Bake the squash at 350 degrees for about an hour. Turn off oven.
5. When the squash is cool, drain and dry it, then use a fork to scrape the cooked squash out of its skin, fluffing and seperating the pulp into spaghetti-like strands. Discard the skin.

To make the Carbonara Sauce:

1. Melt butter in a medium saucepan over medium-high heat.
2. Add the ham and saute for about 3 minutes.
3. Whisk in the cream and egg yolk and cook for 5-6 minutes more, reducing the heat to medium.
4. Add the granulated garlic and grated cheese and whisk in. Simmer for about 5 minutes, stirring frequently.
5. Add 1 cup of the cooked squash and stir to mix in sauce.
6. Keep adding squash and mixing until you have a nice creamy casserole consistency. (You may find that you don't use all the squash.)
7. Serve immediately.

Makes 8 servings with 4 grams of net carb in per serving.

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