Kitchen Experiment #11 – Italian Fried Spaghetti Squash

Spaghetti squash is a particular type of squash that you cut in half, clean out the seeds and boil for 20 minutes to get a nice amount of spaghetti-like strands. using a fork, you scrape out the insides to create the ‘spaghetti’.
They taste good by themselves with some butter, salt and pepper, but I’m experimenting a lot lately and thought I try to recreate a childhood comfort food: fried spaghetti.

Fried spaghetti was the way my family reheated leftover spaghetti before microwaves. You would take a prepared plate of spaghetti (spaghetti, sauce, meatballs) and fry it in butter.

So here’s what I came up with:

  • 1 cup spaghetti squash
  • 1/4 cup pasta sauce (Contadina canned sauce is about the lowest carb you can find without breaking the bank
  • 4 slices pepperoni, diced
  • garlic powder
  • 2 tblsp butter
  • oregano
  • parm cheese
  • mozzarella cheese
  • ricotta cheese

Put in a pan and fry up. Throw the parm & mozzarella cheese on toward the end. Cover with ricotta cheese prior to serving

THE VERDICT: Yum! Hit the spot. I was really looking to fill that ‘noodle hole’ I’ve felt since going back on low carb on December 31. This I will make again. I have not foisted this on the Low Carb Confidential Taste Panel, but I did have the youngest member eat the spammed meatloaf with great gusto, and I think that non-low carbers will like this one as well.

Leave out the pepperoni and you have a lacto-vegetarian dish (vegetarians that eat cheese, that is) if you or someone you know is into that sort of thing.

Should be safe for induction – use the ketostix to ensure that it doesn’t cause you problems. I ate it and stayed in ketosis.

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6 thoughts on “Kitchen Experiment #11 – Italian Fried Spaghetti Squash

  1. Bathroom Experiment #20: No Weigh Toulouse (ala Monty Python’s “No Time Toulouse”)

    The scale is dead meat. I have been putting up with its finicky nature for too long. It’s a nice model with a bright digital LED display that I bought probably 12 or more years ago, but it is showing signs of age. Memory loss, inability to do simple math, difficulty carrying heavy loads, creaking bones, to name a few. I thought the display was a little dim when I started re-induction a few weeks ago, so I changed the battery. But as the weeks have worn on, it has become more and more difficult to get a stable reading out of it. I step on and off, on and off, several times, and take the best reading of the group; the variance can be 3 pounds. This morning, after a particularly heavy net carb AND calorie day, I didn’t expect a loss, but what I got first time on was a 5 pound increase. NO WEIGH!! Subsequent re-trials found me anywhere from no loss to five pounds heavier than yesterday. This is no weigh to treat someone who’s trying to lose, and so I must put the old boy to sleep and search for something younger, maybe something with a body fat analyzer, although I’ve read they’re not really accurate.

    Will let you know how things are going once I’m able to report a stable weight. I’m worried the new one will be so accurate that when I ask it how it could POSSIBLY think I’m that much heavier than the old one thought I was, it will laugh and say, “You thought you weighed WHAT?!? And you BELIEVED that old hunk o’ junk? You fat FOOL!”

    -Mega-mass

  2. Me too! I like LCC because he sounds like a real man and a real husband and a real daddy. Straight to the heart and doing low carb too! Keep up the experiments and all the tips, ideas and of course, street-wise wisdom!

    Denise in Texas

  3. Note for Mike (Megamas) – I wrote a long reply to you over on MySpace but your profile settings won’t let me contact you unless you “Add” me as a Friend. Just visit my page again and on the left click “Friends” and then we can jabber away!

    Trish

  4. Pingback: Italian Fried Spaghetti Squash « Taming The Diabeastie

  5. Pingback: Day 20: The Witching Hour « Low Carb Confidential

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