Скачать или смотреть Low-Carb Spaghetti Bake - Spaghetti squash | Keto and Low Carb with Kids | Cooking with Kegan

Warning: Don't Use a Knife like Me, High Risk of Chopping your Fingers Off.

For more Cooking with Kegan:    • Cooking with Kegan: (mostly) Healthy meals...  

Subscribe for any new things I cook up! Leave a comment with your ideas on what to cook next!

I'm cooking up easy to make low-carb/keto meals and snacks. Today I am making a spaghetti bake with spaghetti squash instead of pasta. This is a great low-carb/keto/gluten-free/diabetic diet meal, and if you make your own sauce and use whole milk cottage cheese, you can get the total carbs per serving pretty low.

I also briefly discuss why I make keto/low carb meals, and how I get my two-year-olds to eat healthy food. We have been eating low-carb and keto meals for almost a year straight as a family. Prior to that, I made a lot of low-carb meals, but it was not everyday and consistent.

When I was doing diabetes education, my fellow nurses and I often cooked low-carb and diabetic diet meals at home in order to test recipes. This was really helpful to be able to give my patients some actual real-life feedback and suggestions. I found that many of the folks I worked with were most successful if they were able to continue eating food they liked and find a way to make a low-carb version of that food, rather than trying to make a complete diet change all at once. They seemed to have better long term success. As a diabetic myself, I have found this works best for myself too. I love pasta, lasagna, and spaghetti, and this squash bake is great for satisfying that love without all the carbs.

Recipe (very rough estimates, I don't really use a recipe for this):
1 large spaghetti squash (I used two, but that is really too much squash.)
1 pound of Italian sausage
1 cup sliced mushrooms
1/4 cup sliced olives
1 onion, chopped
1 Tbsp minced garlic
1 jar/can of pasta sauce
2 cups cottage cheese
2-3 cups shredded mozzarella cheese

Cut the squash in half and remove the seeds ans insides. Bake open side down on a lightly oiled baking sheet at 400° for 20-30 minutes, until the squash in tender. In a pot or large pan, cook Italian sausage. When all pink is gone, add garlic, onion, and mushrooms. Cook until onions are translucent and mushrooms are browned. Add sauce and olives. Simmer for 10 minutes. Remove squash from skin and place in 9x13 casserole dish. Spoon 2 cups of cottage cheese on top of squash. Add a layer of shredded mozzarella cheese. Pour sauce over top and spread to cover entire pan. Top with shredded cheese. Bake at 400° for 20-30 minutes.