I’m sure there are many ways to make “pasta-less” Primal Spaghetti … this post will show two of my favorites. First…the easiest and quickest recipe… it’s so easy!!!
Recipe 1
Using a Mandolin “slicer” (click here to see a Google Shopping Search) simply remove the outer skin from the Summer Squash. I usually “cut” down to the pulp / seeds (which I do not use). Set the squash aside on a plate and place in the refrigerator, uncovered.
Next, brown your favorite meat. This time I used ground turkey and sausage but I usually adapt my Low Carb Chili recipe. The chili recipe works great as shown… but I will add more oregano and other Italian spices.
Once the meats are browned (or the chili is hot) simply add the “squash strings” and mix together well. I do NOT drain any of the “juices” allowing the fat to coat the squash strings well. The length of time you cook the ingredients together is really up to you. I only cooked mine for about 5 mins. The squash is so thin, it does not take long to warm…and that’s really all you want to do to insure as many nutrients remain.
I LOVE spicy foods…so I added Tony Chachere’s, Paprika and Parmesan cheese. Check it out below… DOES THIS LOOK FABULOUS!!! or what???? :)
I included one last picture (below) so you could see the texture of the “noodles” … it truly is “just like” spaghetti. AND summer squash is ONLY 8 grams of carbs… PER CUP. Much much less than the highly processed wheat varieties….AND MUCH BETTER FOR YOU! :)
Recipe 2
- “string” summer squash and place in refrigerator uncovered.
- make meat sauce, I use my primal chili recipe , just adding more Italian spices such as oregano.
- in a separate pan pour couple of tablespoons of Extra Virgin Olive Oil (EVOO) with a couple of cloves of garlic ( I use a garlic press)
- cook on medium heat until the garlic begins to ‘clear’
- now, add the squash noodles/strings…. I only cook them for about 5 mins . I just want them warm and coated with the EVOO.
- at this point, I am ALWAYS tempted to eat the squash “as is”… it smells…DIVINE!
- add the squash “noodles” to your plate and pour your meat sauce on top… and then DIG IN!!! :)
Related posts:
Hey Steve
Are you baking the summer squash first or utilizing it in its raw state?
I “string it” raw and usually cook in a pot w/evoo and garlic.
The other method is to just mix in with the “meat sauce” and cook for a few minutes.
The “strings” are so thin…doesn’t take long. :)
Looks great! You’re using spaghetti squash, right? Or is there a slicer to get the squash to come out like that?
Less Filling! … oh…sorry Keith. The old Miller Lite commercial flashbacks are brutal. :)
OMG, this looks grrrrreeeaaat!
It was pretty darn good…. of course…with sausage/beef grease… my old shoe would taste pretty darn good. :) Peace!
[...] summer squash (per person) and “string” the outer skin using a mandolin slicer. Here is a post I did on the slicer and my “faux spaghetti” recipe/food post. Note: I ‘string’ down to the pulp. Below is a picture of how the squash strings [...]
[...] examples of some Low Carb options are noodle-less spaghetti (using summer squash), Steve’s World Famous Chili AND Cauliflower [...]