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Low Carb Italian Squash Recipes

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Ingredients
  Spaghetti squash 1 Large (for the squash spaghetti)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated, divided (2 teaspoons for the spaghetti squash + 2 teaspoons for the grilled zucchini + 2 teaspoons for the zucchini soup + 2 teaspoons for the wilted zucchini)
  Parsley 1⁄2 Cup (8 tbs), chopped finely, divided (2 teaspoons for the spaghetti squash + 2 teaspoons for the grilled zucchini + 2 teaspoons for the zucchini soup + 2 teaspoons for the wilted zucchini)
  Basil 1⁄4 Cup (4 tbs), chopped finely, divided (2 teaspoons for the spaghetti squash + 2 teaspoons for the grilled zucchini + 2 teaspoons for the zucchini soup + 2 teaspoons for the wilted zucchini)
  Zucchini 1 Large, divided (1/2 sliced into 1 inch circular discs for the grilled zucchini + 1/4 for the zucchini soup + 1/4 for the wilted zucchini)
  Olive oil 3 Teaspoon, divided (1 teaspoon for the grilled zucchini + 1 teaspoon for the zucchini and soup+ 1 teaspoon for the wilted zucchini)
  Tomato 2 Medium, roughly chopped (For the zucchini and tomato soup)
  Italian seasoning 3 Teaspoon, divided (1 teaspoon for the grilled zucchini + 1 teaspoon for the zucchini soup+ 1 teaspoon for the wilted zucchini)
  Garlic powder 1 Teaspoon, divided (1/2 teaspoon For the zucchini soup + 1/4 teaspoon for the wilted zucchini)
  Regular salt 1 Teaspoon (to taste)
  Black pepper 1 Teaspoon (to taste)
  Spaghetti sauce mix 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. For the spaghetti squash: Poke some holes in the squash, microwave it in the oven for 15 minutes or until soft. Remove the squash and let it cool for 10 minutes.

MAKING
2. For the spaghetti squash: Slice the now cooled squash into 2, discard the seeds and with the help of a fork start pulling out the flesh from one half of the squash and transfer onto a plate.
3. Pour some Italian spaghetti sauce over the fleshy squash spaghetti.
4. For the grilled zucchini: On a chopping board, slice half of the zucchini into 1 inch thick discs, pour in the olive oil and coat the slices well.
5. Grill these slices on a medium high heat for 3 minutes on each side.
4. For the zucchini soup : On a chopping board, slice 1/4 of the zucchini into 3, 1 inch thick slices and chop into cubes. Add the chopped zucchini and tomatoes in a pan of olive oil at medium-high heat. Stir well.
5. Add in the Italian seasoning, garlic powder, fresh parsley, basil, salt and pepper, stir well, cover and cook it for 30 minutes on medium low heat.
6. For the wilted zucchini: Take the remaining 1/4 of the zucchini, slice vertically into 1/8th inch thick pieces. Stack the pieces up and finely julienne them.
7. In a pan, heat the olive oil and fry the julienned zucchini. Add in the dry powders of Italian seasoning, garlic powder, fresh parsley, basil, mix well and cook covered until tender on medium-high heat. Don't over cook.

SERVING
8. Before serving the spaghetti squash, sprinkle some parmesan cheese, fresh parsley and basil with some Italian spaghetti sauce.
9. Place the grilled zucchini squash on a plate, top them with some Italian spaghetti sauce and garnish it with some parmesan cheese, fresh parsley and basil.
10. Put the zucchini soup in a medium sized bowl, garnish it with some Italian spaghetti sauce and garnish it with some parmesan cheese, fresh parsley and basil.
11. Transfer the wilted zucchini onto a bowl, top it with some Italian spaghetti sauce and garnish it with some parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Taste: 
Savory
Ingredient: 
Squash
Interest: 
Healthy
Restriction: 
Low Cholesterol
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes

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