Homemade Healthy Spaghetti Recipes??

dedicationandcommitment

Heyy do any of y'all know healthy homemade spaghetti recipes....that's what I'm cooking tonight but I'm sure the way I used to make it packed with calories...so any ideas??

mrs_mab

Best thing is to sub the pasta with spaghetti squash! Way less calories / carbs / and you get more veggies from the squash. When I use regular pasta, I use gluten free pasta.

madhamey

How about a home made carbonara .

Use low cal sprayto fry leeks, lean bacon/ham loads of mushrooms and when cooked add the cooked pasta then stir in low fat garlic & herb cream cheese add a little milk if you prefer the sauce tinner.

dedicationandcommitment

Does Spaghetti Squash taste anything like regular squash??

vegan4lyfe2012

We enjoy our spaghetti with a simple, yummy sauce:

Just mix and heat the following in a sauce pan, stirring occasionally:

1 (15oz) can no salt added diced tomatoes
1 (15oz) can no salt added tomato sauce
3 Tablespoons tomato paste
1 Tablespoon dried Italian Seasoning or 1/2 tablespoon each of dried basil and dried oregano
1 Tablespoon dried minced onion
1 teaspoon onion powder
1 teaspoon garlic powder
sea salt & fresh cracked pepper to taste

dedicationandcommitment

that's about the same thing I put in mines but I also have ground meat...so should I probably take out the ground meat!!!

jfauci

Does Spaghetti Squash taste anything like regular squash??

I think it tastes just like regular squash. I make Jackson's Spaghetti Squash (from the Biggest Loser) all the time! Love it!!!!

Jackson’s Sassy, Saucy Spaghetti Squash
(Makes 4 Servings)

Ingredients:

1 Spaghetti Squash
8 oz Ground Turkey or Turkey Sausage
2 Cups Low-Sodium Spaghetti Sauce
½ Large Onion, Diced (I prefer red)
1 ½ cup Sliced Mushrooms
3 Cups Baby Spinach
4 Tbs. Mozzarella Cheese (Optional)
Garlic
Salt & Pepper

Per serving:
Calories: 252
Total fat: 6.4 g
Sat Fat 2g
Carb 30 g
Fiber 6g
Sugars 17g
Protein 21g
Cholest. 43mg
Sodium 332 mg

This is my favorite recipe and I eat it almost every day on the ranch. It is packed with nutrient dense vegetables and is a great source of fiber. It’s also very low in calories so you get a lot of bang for your buck.

1. Cut either end off of the spaghetti squash. Cut it in half lengthwise and use a spoon to scrape out all of the guts. Wrap both halves in plastic wrap and throw in the microwave for about 10 minutes.

2. While your squash is cooking, begin to brown the turkey and sauté your onions and mushrooms. Season with salt and garlic.

NOTE: Most chefs will tell you to do cook your meat and vegetables in separate pans. I, however, hate doing dishes and, therefore, choose to ignore most chefs.

3. Once your turkey is brown add the spaghetti sauce and spinach to the pan. Cook until the sauce is hot and the spinach has wilted down.

4. While your sauce is heating up, take your spaghetti squash and begin to shred it with a fork. If it doesn’t shred easily, put it back in the microwave until it begins to fall apart.

5. Put 1cup of shredded squash with 1 cup of the turkey/sauce mixture On a plate. Top with one Tbs. of Mozzarella cheese and sprinkle with Salt and Pepper if desired. Serve with a GENEROUS portion of steamed veggies or a side salad (my favorite is steamed broccoli).

tishtash77

Use ground turkey or chicken if you want meat. I use turkey or extra lean beef. The spaghetti squash imo doesnt really taste much of anything, it takes on the flavor of whatever you put or do with it. Make you sure use portion control with the sauce and I bulk up with more veg, typically mine has carrots, onion, mushrooms, peppers and then if I have it sometimes celery or courgette too. For 3 of us this means there is enough sauce for dinner and for lunch the next day. You can either replace the pasta completely with the squash or do a half half thing like me cos I like pasta!!! To cook I cut it lengthways in half, use a spoon to scrape out the seeds rub with a little olive oil then place face down on a sheet and cook in the oven 375 ish for about an hour.

mrs_mab

Does Spaghetti Squash taste anything like regular squash??

to me it's very bland, it takes the flavor of whatever sauce you top it with. It is a little harder than regular pasta, kind of an al dente if you will. You could even do a 50/50 mix half regular pasta half spaghetti squash. I make ALL my pasta sauces with MEAT, I have to have my protien, but yes cutting the meat out will reduce the calories as well. Spaghetti squash is my new favorite, I will mix it with anything b/c it is so bland and takes the flavor of whatever you mix it with.

Good Luck!

SuzyLy

I like a thin-type sauce -- sautee chopped tomatoes, garlic, onion, mushrooms in some olive oil. Add fresh or dried oregano, basil, or whatever herbs you like, and, voila!!! On any type of pasta or spaghetti squash. Don't forget the sprinkle of parmesan . . .

Shell30Harrison

Spaghetti Bolognase CAL FAT g

350g onion 110c 1g
(use a massive deep pan, and add a small amount of spray-oil; once they go translucent, add the beef)

1000g mince beef 5% fat 1250c 50g
(brown in the pan where the onion is, do not add more oil, do not add anything else til browned off completely. keep stirring and mushing to keep the meet broken up as it browns)

1500g tomato pasta sauce (low-fat) 528c 4g
400g canned chopped tomatoes 68c 0g

280g carrot 80c 1g
185g celery 13c 0g
(i use a mini-chopper machine to cut these up tiny, then chuck them in the pan)

Add stock cubes and italian mixed herbs to taste. I chuck in a small amount of chilli flakes and garlic salt too.
Don't be precise about weighing veg - the above just gives a bit of an idea.

Simmer on a low heat on the hob for about 1hour 45 mins to 2 hours (you should only see the odd few bubbles at the surface ie. not too hot, and stir every 10 mins)

250g spinach 50c 0g
(with 5 mins to go chuck in the spinach to add extra nutrients. It wilts down quickly).

Total calories - 2249 Total fat - 61g
Divide by 12 portions - each portion 187 cal and 5g fat

Use 50g dry spaghetti (120g cooked) for each person who is watching their weight, adding 178 cal and 1g fat
(normal is 75g pasta per person)

Total 365 calories and 6g fat per meal.

Chuck the other 11 portions in the freezer, and you are sorted out for the next month!

MyChocolateDiet

Heyy do any of y'all know healthy homemade spaghetti recipes....that's what I'm cooking tonight but I'm sure the way I used to make it packed with calories...so any ideas??

my husband is paleo and has recently been makign zuchinni cut with a julienne peeler and sauteed lightly that works as pasta. it's lightly sauteed gives it the texture of pasta. he only does the outsides and we've had it with spaghetti sauce and meatballs just like regular pasta and also as a side dish with mushrooms and garlic and olive oil. it will lower the cals significantly to replace pasta with zucchini in any recipe, think about it.

BluejayNY

I LOVE spaghetti squash! Yum!

MyChocolateDiet

it looks like this before you cook it and like this after you cook it and you can make it into ribbons with a regular vegetable peeler which is how I used to make it when I used to somersize. either way it tastes great due to light cooking which keeps it fresh and with a little bite instead of mushy. never cover cook over light heat with no lid and some oil season generously when already cooked so it doesnt' leech out moisture. it's yum.

here's the tool that makes it happen, it's called "julienne" and my ribbons are easily made with your standard vegetable peeler. my ribbons taste great with alfredo sauce and sausage or bacon since they are thicker they can handle a heavier sauce. His juliennes taste great with light sauces like olive oil garlic mushroom or tomato marinara.

juliegrey1

when you are adding minced meat cook it dry in a frying pan first for a couple of mins until its brown then strain through a sieve,you will loose a load of fat from it doing this,put iyt back in the pan then add your sauce and let it cook!My husband is a chef I have his backing on this!!!!:flowerforyou:

MissyPoo2013

Bump!