When I talk to people about Keto there is always some hesitation when it comes out that pasta is no longer a dinner option. I get it, I have always loved a good lasagna and macaroni and cheese is probably the ultimate comfort food. Spaghetti usually ranks pretty high on peoples foods they can’t live without lists too! Thankfully there is such a thing as Keto spaghetti. In fact, pretty much all of your pasta can be substituted for healthier and surprisingly tasty options if your willing to give them a try!

Keto spaghetti, however, is one of the things a lot of people have a hard time trusting me about. It’s probably because it’s made from squash. Yep. Squash. I know what your thinking, I can practically see you pulling back. But! Give this a try. I promise you it’s very good!

Keto Spaghetti

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Keto spaghetti made with spaghetti squash is probably one of my favorite Keto meals (these pork chops are pretty high up there too!). Although it takes a bit of time most of the actual cooking is just waiting for the squash to bake. It’s very low key effort wise! Spaghetti squash is also a vegetable that is generally quite cheap, especially when it’s in season and it tends to stay good in your fridge for quite a while. If you get a good sized squash there will be plenty of leftovers for lunches and it rewarms really nicely!

In terms of a pasta replacement, I find Spaghetti squash to be my favorite when it comes to tomato/red sauces. It has a very mild flavor that you don’t notice once the sauce is added. Texture wise it reminds me of Al Dente noodles as there is a bit more crispness to it. If you used to like your noodles really well done you might notice a bit of a difference and you might prefer Zucchini noodles! ( Although I prefer them with white sauces due to the flavor)

Ingredients

• 1 Spaghetti Squash (Approx 6g Net Carbs per 1 Cup serving)
• 1 Can Low-Carb Spaghetti Sauce – At Approx 4g Net Carbs per half cup We like this one
• 1Ib Ground Hamburger or meatballs if that’s what you like!
• Optional – Grated cheese for topping

Directions

1. Prepare and Cook your Spaghetti Squash. Some people like to cut them in half lengthwise, remove the seeds, rub the inside with salt, pepper & oil and then bake is flesh side down at 350 degrees until fork tender (approximately 40 minutes). But, if you’re lazy like I am and you find cutting the squash a particular pain in the behind (they are quite thick) then you can just stab it with a fork or knife a few times and roast the entire thing at 400 degrees for about an hour.
2. Cook the Hamburger Meat when your squash is close to being done – About 15 minutes before you pull out your squash brown your hamburger meat in a deep frying pan. Turn down the heat and add your sauce of choice so it has a chance to warm up.
3. Pull out your cooked Spaghetti Squash – You will know when your squash is done if you can easily pierce the skin with a fork or knife. Pull it out of the oven and cut it in half (it’s much easier now!). Remove the seeds with a spoon and then use a fork to pull the squash flesh away from the skin. If you have ever made pulled pork this is very similar and it will pull away into spaghetti-like strips with ease.
4. Mix your squash with your sauce – If you want to, top it with some parmesan or Shredded mozzarella.
5. Serve and Enjoy

Let me Know if you give this a try!

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