diets, italian, Keto, ketogenic, main dish, noodles, nutrition, pasta, recipe, recipes, spaghetti

Pasgetti!

In another post I told you about a product I recently discovered called Miracle Noodle®. These noodle would work very well with the recipe I am posting today. But, I also like to use spaghetti or vermicelli squash in lieu noodles. If you want to use squash but don’t have a spaghetti squash you can use a spiral slicers to make zucchini noodles that work just as well.

At our house spaghetti in just about any form goes over really well. But, everyone’s favorite is when the spaghetti has actual meatballs. This recipe also works really well pair with the Keto Hoagie Roll, and made into a meatball sandwich. I used pureed tomatoes in this recipe, but have also used pesto, instead when I want to make the sauce even lower in carbs. Don’t be afraid to add your own favorites to the sauce.

Our family likes a bit of garlic bread with our spaghetti, I recommend the Keto 4-min Nut free Herb Bread, with some garlic butter, toasted in the oven at 400° F. for 5-10 mins.

This is another simple and easy keto meal. When in a hurry you can also speed up this recipe by cooking the squash in the microwave. Brush it with a bit of olive oil and place it face down on a microwave safe dish and cook on high for 5-10 mins (depends on the size of your squash). When taking it out of the microwave, and flipping the squash face up, be wary of the steam!

Remember you can click on the recipe name to be taken to a printer friendly version.

 

1 Small Spaghetti Squash

Meatballs:
1/2 pound ground beef
1/4 cup hemp hearts
1/4 cup Parmesan Cheese
2 eggs
1 Tbsp Italian Seasoning (even better if you have fresh herbs)
1/2 tsp minced garlic
1/2 tsp sea salt
1/4 tsp pepper
1 Tbsp olive oil
Sauce:
1/2 cup pureed tomatoes
1 Tbsp Italian Seasoning (see above)
1/2 tsp minced garlic
1/4 cup chopped onion
3 mini sweet peppers
1 cup water
salt and pepper to taste

How to:

Preheat oven to 350. Line baking sheet with parchment paper.

Cut squash longways and brush with olive oil (meat side).

 

Place face down on parchment and bake for about 45-50 mins.

While squash is baking combine ground beef and all other meatball ingredients into a medium bowl.

 

Using a fork mix well.

 

Form meatballs (you will get about 12 golf ball sized meatballs).

 

Heat olive oil in a heavy skillet to medium high (if oil smokes it’s too high heat) and add meatballs.

 

Brown on all sides.

 

Then add sauce ingredients, reduce heat to medium and allow to simmer while squash finished baking and sauce thickens. Add salt and pepper to taste.

 

Remove squash “noodles” from husk (careful it’s hot!).

 

Add Sauce and meatballs over the top, serve with some Parmesan Cheese grated over top.
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