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
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
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.
*Makes 6 servings*
Calories – 406
Carbs – 34g
Fat – 20g
Protein – 28g
The Get in Shape Girl
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