Since being diagnosed with type 2 diabetes (after a long battle with PCOS and Insulin Resistance) I decided I had to take drastic measures and adapt a low carb lifestyle. So far, it’s working pretty splendidly, the only problem is I often have to find low-carb replacements for my favorite comfort foods. Coming from a family that is part Italian, this means working out ways to get dishes that are similar to the carb-laiden pasta favorites. One of the things we’ve come to enjoy is spaghetti squash (also known in some circles as “winter squash). This funny vegetable can be cooked, and then shredded with a fork into long, spaghetti-like strands. The texture is similar to al-dente pasta, and it can be used in almost any recipe as a pasta replacement.

Tonight I had a craving for baked ziti, which I often used to top with pepperoni-much to the dismay of my more authentic Italian friends and family. I have been doing good with veering away from carbohydrates, so I wanted to make sure I didn’t mess things up by eating a big bowl of pasta.

Here’s the recipe:


Spaghetti Squash
1-24oz jar spaghetti sauce or 24oz of homemade sauce (low sugar)
1 cup shredded cheese divided in half
1 tsp garlic powder
1 tsp onion powder
Pizza toppings of your choosing:
Sausage (precooked)
Green Peppers

Preheat the oven to 350 degrees
Pierce the squash all over with a sharp knife (CAREFULLY) 5-6 times
Place on baking sheet and bake for 1 hr
Remove from oven and carefully slice in half lengthwise
Remove the seeds and stringy center section
Shred with a fork, place in a medium mixing bowl
Mix with 1/2 of the shredded cheese, garlic powder, onion powder and the jar of sauce (and any optional "toppings" that you want mixed in.
Place in 9x9 baking dish and top with remaining cheese and any optional toppings.
Place back in the oven and bake for 15-20 minutes until cheese is bubbly and toppings browned.
Serve topped with Parmesan cheese and a side salad

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