Did I just say low carb and spaghetti at the same time?! YES, I did and yes it’s true…there is a way to make spaghetti without all the extra carbs. And I’m going to show you how 🙂
- 1 Spaghetti Squash
- 1 lb. Lean Turkey Burger or Lean Ground Beef
- Spaghetti Sauce (preferably a natural brand with few ingredients)
Start browning the burger. While this is cooking, you can start on the spaghetti squash. I like to microwave mine because I am WAY too impatient to wait an hour for it to bake in the oven.
Poke holes all over the squash. You’ll want a generous amount of holes to avoid a spaghetti squash explosion…which I’m assuming would not be any fun.
After trying with three knives and failing, I finally used my thermometer. My squash was a tough little guy!!
Once you’ve poked enough holes, pop it in the microwave for 10-12 minutes. When it’s done, it should be a little tender…be careful though because it will be HOT. Let the squash sit for 5 minutes.
Don’t forget about your burger during all of this!
Okay so after the squash is done sitting, you can cut it in half. Lengthwise or width wise I don’t think it really matters. I cut mine lengthwise and it worked out just fine.
Scrape out the seeds and “innards” with a spoon.
Now go back to your burger. It should be browned (or white..if you are using turkey burger) by now. Add spaghetti sauce and heat until warm.
You may want to try a little bit just to make sure it’s ready 😉
Once that is done, you can scrape out the rest of the squash and this is what becomes your “spaghetti noodles”.
Put some on a plate and add the burger!
That’s it! 🙂
I hope you enjoy this recipe 🙂