Kid Approved Spaghetti Squash (low carb)

In a last minute effort to create a tasty, quick and healthy meal for my family, I remembered I had a spaghetti squash.  It’s fairly easy to prepare the squash and virtually takes on any flavor you throw at it. 

Since I was pressed for time,  I made it with a meat sauce.  The squash itself is about 7 carbs per serving (1 cup).  This is great since my daughter is a type 1 diabetic. 

To cook the squash,  I sliced it in half,  added some garlic salt to the flesh and baked  (cut side down) in a baking dish (filled with 1/4 cup water) for 25 minutes on 375°.  I made sure to cover the squash so it wouldn’t burn.  Cooking times may very depending on your oven.  I have a convection oven. 

While that cooked I made the tomato meat sauce.  Feel free to use your own recipe.   

Once the squash was done,  I forked out the “noodles” and added them to my meat sauce.

After mixing it all together,  I added the mixture to the empty squash skin,  topped with shredded mozzarella cheese and baked until the cheese melted. 

You can serve with a salad to complete the meal.

The kids enjoyed it and it really didn’t take any longer than making traditional spaghetti.   PLUS IT HAS WAY LESS CARBS!  😉

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