Slow Cooking Spaghetti

Check out my latest version of low carb, healthy spaghetti.  And it’s totally clean too for those of you clean eaters out there!  This clean eating, low carb spaghetti will not only be delicious, but it also takes little prep time!!!

Slow cooker Spaghetti

Ingredients:

1 large spaghetti squash (mine came out to about 6 cups of spaghetti squash once it’s cooked)

1 1/2  lb beef, 93% lean

24 ounces no sodium added tomato sauce

16 ounces fresh mushroom pieces

2 medium tomatoes, diced

4 tablespoons diced onion

3 tablespoons extra virgin olive oil

2 whole bay leaves

Italian spices (oregano, sage, parsley) to taste

Red pepper flakes to taste

Garlic powder to taste

Directions:

Cook beef in pan on stove with onion, garlic powder and spices.  When it is cooked through, put in strainer lined with paper towels to soak up excess oil.

Add the rest of the ingredients into a slow cooker while the meat is cooking.

When the beef is done, add it to the ingredients in the slow cooker and let cook on low for about 2 – 4 hours.  The longer the more the spices will open up.

Cook spaghetti squash about an hour before dinner.  “Fork” holes all over and bake in oven on 350 degrees for about 45 minutes.  Cut in half to scoop out seeds.

Serve sauce over bed of spaghetti squash.

Nutrition:

*Makes 6 servings*

Calories – 406

Carbs – 34g

Fat – 20g

Protein – 28g

Kyra,

The Get in Shape Girl

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