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! 😉