Tuesday, March 15, 2011

Sugar Free Baked Spaghetti

Today, I am making baked spaghetti, a favorite of the Colonel's. This is not too low in carbs, so it's not for induction. When I make it, I make it with Dreamfields Low Carb pasta. Also, I might mention that the day I am making this, I do consider it more of a day off of the WOE. I don't have any other meal that day that is high in carbs, so the splurge of the pasta never seems to make me gain or my blood sugar to spike. Here's my recipe:

Sugar Free Pasta Sauce

1 - 1 1/2 pounds ground chuck or any ground meat your prefer to use
1 stalk of celery including the top leaves, finely diced
1/2 large yellow onion finely diced
1 small green bell pepper, diced
About 4 ounces of sliced mushrooms
1 large or two small cloves of garlic minced (or more if you want it)
1 28 oz can of crushed tomatoes with basil- no sugar added- read the ingredients on the label
1 6 ounce can of tomato sauce (no sugar added)
About 20 ounces of water ( after all ingredient have been put together, add water to the thickness you like- as it simmers, you may have to add a little more in small increments.)
1 1/2 tablespoons dried oregano
1 tablespoon basil
1/2 tablespoon onion powder
3 beef bouillon cubes
1 tablespoon soy sauce
1/3 tablespoon dark balsamic vinegar (apple cider vinegar will do if you don't have balsamic on hand)
Salt and pepper to taste ( wait till the sauce has simmered a bit to add this- soy sauce and bouillon cubes have salt in them)

Crumble the beef into a non stick saute pan and brown it. Remove it with a slotted spoon and place it in the pot you will simmer the sauce in. Next, add the veggies to the saute pan and cook till the onions have turned translucent and the other veggies are almost cooked done. Add the veggies to the sauce pot, along with all other ingredients. Bring the heat up and stir for a couple of minutes, then turn down and simmer lightly for 1 -2 hours. Near the end of cooking time, check for seasoning and salt and add more if needed.

For Baked Spaghetti:

In a pot of boiling water, add the amount of Dreamfields pasta you want for your casserole. I usually use about 1/2 of a box of spaghetti (This makes a nice-sized casserole for more than one meal- leftovers freeze nicely for further meals. Since I live alone, I freeze mine in individual portions for an easy go to meal.
Cook the pasta exactly as directed on the box. Do NOT overcook as it will destroy the low carb properties of the pasta. Place the pasta in an oven proof casserole and spoon enough of the sauce over the pasta and stir in to coat all the pasta. Do a healthy sprinkle of dried parmesan cheese on top, and then a layer of grated cheese of your preference (I like a Mexica blend.) Place in a 350 degree oven and bake till the cheese has melted and is turning just a little brown. Serve with a salad for a really satisfying meal. If you don't use all the sauce (makes about 1 3/4 quarts, it freezes well for other uses.)

Baked Spaghetti: About 9 - 10 carbs for a 3/4 cup serving (somehow, I can't just eat 1/2 cup)

Note: If you make more pasta and use a larger casserole dish, it makes a nice company meal, even for those who do not eat low carb. The pasta tastes no different from the regular high carb version.

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