Today I am sharing this fantastic recipe for Keto friendly Italian Spaghetti Squash Boats. It’s a recipe my family love and one I’m sure you will enjoy cooking and eating.

This is a great low carb alternative to regular spaghetti and is a delight to eat. Enjoy!

KETO ITALIAN SPAGHETTI SQUASH BOATS

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The Benefits Of Squash

Squash is a great food to eat. Squash is high in Vitamins and minerals and is a serious nutritionally power packed vegetable.

Yellow Squash is rich in maganese a mineral which helps to boost bone strength and helps the body to process fats and carbohydrates.

Here are some of the top vintamins and minerals found in squash

  • Vitamin A
  • Vitamin B6
  • Vitamin C
  • Folate
  • Magnesium
  • Fiber
  • Riboflavin
  • Phosphorus
  • Potassium

 

benefits of squash

Ingredients Needed For Squash Spaghetti Boats

1 large Spaghetti Squash

Butter

Garlic salt (I use Lawry’s course ground with parsley)

Seasoned Pepper (Lawry’s again)

1/2 pound of ground Sirloin

1/4 pound of Jimmy Dean Maple Sausage

1 large can of Del Monte stewed tomatoes

1 can of tomato paste

1 medium onion

1 clove of garlic

1/2 red bell pepper

1/2 green pepper

1 Tablespoon of Italian seasoning

1 teaspoon ground oregano

1 teaspoon sweet basil

1 Tablespoon Williams Spaghetti seasoning

1 Tablespoon brown sugar

 

How To Make Squash Spaghetti

Rinse the squash in cold water, and pat dry with paper towels. 

With a sharp knife, cut the squash in half length wise, and with a spoon scoop out the seeds and place it in a baking dish, cut side up. 

Melt a teaspoon of butter in the microwave, and brush it on the inside of the Squash, and bake at 350 for 45 to 50 minutes, or until done. 

Remove from oven, and cool. 

When the Squash is cool enough to handle, take a fork and shred the inside until the strands appear like spaghetti. 

Remove the noodle/strands, and place in a dish and set aside.

Filling:

Place the ground sirloin and the sausage in a large skillet, sprinkle with garlic salt and seasoned pepper, and cook until well done.

Drain grease from meat on paper towels and crumble the meat into a fine crumble.  Leave on fresh paper towels to continue draining. 

Chop onion, and place in skillet with a teaspoon of butter, and saute until onion is slightly browned.

Return meat to skillet, and mix in onion. 

Add stewed tomatoes, and cut into bite size pieces. 

Add tomato paste, and fill the can with water 2 times and add to skillet. 

Press clove of garlic, and add to skillet. 

Cut bell peppers into small pieces, and add to skillet. 

Sprinkle Italian seasoning, oregano, sweet basil, Williams seasoning, and brown sugar into skillet, and stir well. 

Continue to cook for 30 minutes on medium to medium low.

Add Squash strands to skillet, and mix altogether until blended. 

Remove skillet from stove, and spoon mixture into Squash shells. 

Top with Parmesan cheese, and bake for 30 minutes, or until cheese is browned and bubbly. 

Remove from oven, cool slightly and serve with a small salad.

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