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
- 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.