A Guilt-Free Italian Feast!
Craving a big, comforting bowl of spaghetti but sticking to a low-carb or keto lifestyle? Look no further! Spaghetti squash is the ultimate pasta swap-out. Not only is it a fantastic low-carb alternative, but it’s also packed with nutrients like potassium and vitamins A and B. Its wonderfully mild, slightly sweet flavor provides the perfect canvas for this incredibly rich and savory meat sauce, simmered with keto-friendly marinara and a hint of zesty red pesto. Get ready for a delicious and satisfying meal that tastes like a classic, without the carbs.
Ingredients
• 5 cups / 775 g cooked spaghetti squash
• 2 tbsp / 30 g ghee or other healthy cooking fat, divided
• 4 slices / 120 g bacon, chopped
• 1 small / 70 g yellow onion, sliced
• 2 cloves garlic, minced
• 1.76 lbs / 800 g minced beef
• 1 recipe keto-friendly marinara sauce
• 1/4 cup / 60 g Red Pesto
• 1 tsp dried oregano
• 1/4 tsp celery seed
• Fresh basil, for garnish
• 1/2 cup / 45 g grated Parmesan cheese, optional
Instructions
1. First, prepare the spaghetti squash using your preferred cooking method until the strands are tender. Set aside.
2. In a large casserole dish or Dutch oven, heat 1 tbsp / 15 g of ghee over medium heat. Add the chopped bacon and cook for about 10 minutes, until crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the dish.
3. Add the remaining 1 tbsp / 15 g of ghee to the dish. Sauté the sliced onion over medium-high heat for 5-8 minutes, until softened and lightly browned. Stir in the minced garlic and cook for one more minute until fragrant.
4. Add the minced beef to the dish, breaking it up with a spoon. Cook until browned on all sides, about 5-8 minutes. Drain any excess fat if necessary.
5. Stir in the marinara sauce, red pesto, dried oregano, and celery seed. Bring the sauce to a boil, then reduce the heat and let it simmer for at least 5 minutes to allow the flavors to meld.
6. To serve, portion the cooked spaghetti squash into bowls. Top generously with the meat sauce, sprinkle with the reserved crispy bacon, fresh basil, and an optional dusting of Parmesan cheese.
Nutritional Information
• Nutrition Facts Per Serving
• Total Carbs: 13.9 g
• Fiber: 3.3 g
• Net Carbs: 10.6 g
• Protein: 21.9 g
• Fat: 42.7 g
• Energy: 523 kcal
• Macronutrient Ratio: Calories from carbs (8%), protein (17%), fat (75%)
Pro Tips
• For a deeper, richer flavor, allow the meat sauce to simmer on low for up to 30 minutes.
• The meat sauce is perfect for meal prep! Make a double batch and freeze it in portions for up to 3 months for a quick weeknight dinner.
• For a speedy shortcut, swap the ground beef, onion, and garlic with pre-made keto meatballs. Simply simmer them in the sauce for 20-25 minutes until heated through.
• For a firmer, more ‘al dente’ spaghetti squash texture, be careful not to overcook it. It should be tender but still have a slight bite.
FAQ
Q: Is spaghetti squash a good substitute for pasta on a keto diet
A: Yes, spaghetti squash is an excellent low-carb and keto-friendly substitute for traditional pasta. It’s packed with nutrients and has a mild flavor that pairs perfectly with sauces. This recipe has only 10.6g of net carbs per serving.
Q: How can I make the meat sauce more flavorful
A: For a deeper, richer flavor, the recipe suggests simmering the meat sauce on low for up to 30 minutes. This allows all the flavors from the marinara, red pesto, and spices to meld together beautifully.
Q: Can I make this keto spaghetti squash recipe ahead of time
A: Absolutely! The meat sauce is perfect for meal prepping. You can make a large batch and freeze it in portions for up to 3 months, making it a fantastic option for quick and easy weeknight dinners.
Q: How do I prevent my spaghetti squash from getting mushy
A: The key to avoiding mushy spaghetti squash is not to overcook it. Aim for a tender texture that still has a slight bite, similar to ‘al dente’ pasta.
