Making a wholesale switch from the Standard American Diet or most diabetic diets to a very low-carbohydrate diet can be difficult for some under the best of circumstances. For those used to eating carb-heavy pasta, I thought it might be comforting to offer something similar to pasta but with a lower carb count. Hence, spaghetti pasta. The tomatoes in the sauce are an additional source of blood glucose-elevating carbohydrates. So I’ve tried to minimize them by creating a meat-heavy sauce. Nevertheless, a reasonable portion size—two cups 0f squash—tipped me over my usual “20 grams of carbohydrate per meal” limit. In contrast, a single cup of cooked spaghetti pasta by itself—no sauce—has 40 grams of digestible carbohydrate and 220 calories. Add some sauce and the combo could wreck your blood sugar control for a few hours.
3/4 cup (240 ml) low-carb spaghetti sauce
2 cups (480 ml) cooked spaghetti squash
Prepare the ingredients after clicking on links above. Assemble as in the photo. Enjoy.
Number of Servings: 1
36 g carbohydrate
7 g fiber
29 g digestible carbohydrate
1,398 mg sodium
1,201 mg potassium
Prominent features: Rich in B12, copper, iron, niacin, thiamin, B6
I think you’ll find the two cups of spaghetti squash filling and satisfying. If that’s not enough calories for you, munch on some leftover high-protein food such as chicken or steak.
3 responses to “Recipe: Spaghetti Squash Spaghetti”
This recipe is amazing! Zucchini is another great substitute if squash not available.
I’ve got to try that!
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