Low Carb Spaghetti

Just because you may be in a low carb situation, doesn’t mean you have to completely sacrifice your love for those heavy carb loaded delicacies!
During my prep for JR USA, I craved spaghetti multiple times. So, I took it upon myself to create a meal that would satisfy that craving.

LOW CARB SPAGHETTI !

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Ingredients:

- 1 spaghetti squash

- 96% Ground Beef

- Sliced Mushrooms 1/2 cup

For Sauce (optional):

- Yellow mustard

- Sugar free ketchup

- Paprika

- Apple Cider Vinegar

- Cumin

- Chili powder

- Garlic

- 1 Stevia packet

- Arugula

Side Note: You can also use a no sugar added pasta/marinara sauce instead of this homemade sauce, just keep in mind servings sizes will have more carbs than the homemade sauce!!

DIRECTIONS:

1. Cut spaghetti squash in half. Place both flat sides of halves onto baking pan. Bake for 40mins. After 20 mins has past, flip the halves to their other sides. (Can salt and pepper for taste before putting it in)

2. Cook ground beef normally. While this is being done, we will make the sauce.

3. Mix together mustard, sugar free ketchup, chili powder, paprika, cumin, apple cider vinegar, and 1 stevia packet until taste is at satisfactory.

4. Set aside the desired amount of ground beef (here I set aside 6.5oz) and put away the rest for left overs.

5. In the same pan used to cook the beef, throw in the amount of mushrooms desired. Let cook on medium temperature for about 3 mins, then add in the beef you put to the side. Sprinkle garlic powder and mix together in the pan. Add in arugula and let cook until desired density, then add in your sauce and mix together.

6. Once the spaghetti squash is done baking, take one half (careful it’ll be hot) and use a fork to scrap the inside of the squash into the bowl. It should come out looking like noodles. (I scraped about 150g)

7. Once your spaghetti “noodles” are in the bowl, add in your meat/mushroom mixture.

8. Enjoy! 🍽