Yeah, I know. Spaghetti’s not paleo.
But this one is. Recently here we’ve looked at low-carb spaghetti sauce and cooking spaghetti squash. It’s not too much of a stretch to put them together and call it spaghetti. No grain-based pasta here!
3/4 cup (240 ml) low-carb spaghetti sauce
2 cups (480 ml) cooked spaghetti squash
Prepare the ingredients after clicking on links above. Assemble as in the photo. Enjoy.
Number of Servings: 1
36 g carbohydrate
7 g fiber
29 g digestible carbohydrate
1,398 mg sodium
1,201 mg potassium
Prominent features: Rich in B12, copper, iron, niacin, thiamin, B6
With the Paleobetic Diet, I strive to limit mealtime digestible carbohydrates to 20 g or less. This meal has 29 g and the calories are on the low end (408) for larger and more active folks. What gives?
Making a wholesale switch from the Standard American Diet to the paleo diet ican be difficult for some under the best of circumstances. For those used to eating carb-heavy pasta, I thought it might be comforting to offer something similar but with a lower carb count. Hence, spaghetti pasta. The tomatoes in the sauce are an additional source of blood glucose-elevating carbohydrates. So I’ve tried to minimize them by creating a meat-heavy sauce. Nevertheless, a reasonable portion size tipped me over the 20 gram carb limit. In contrast, a single cup of cooked spaghetti pasta by itself has 40 grams of digestible carbohydrate and 220 calories.
I think you’ll find the two cups of spaghetti squash filling and satisfying. If that’s not enough calories for you, munch on some leftover high-protein food such as chicken or steak.