Sausage, Spinach & Spaghetti Squash Bake – Low Carb and Gluten Free

• Gluten free

• Meat

  • 2 Italian sausage, links

• Produce

  • 1/2 tsp Garlic powder
  • 2 cups Spaghetti squash, cooked
  • 1/2 cup Spinach, cooked

• Condiments

  • 1 cup Marinara sauce, sugar free

• Baking & Spices

  • 1/4 tsp Nutmeg, ground
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 cup Mozzarella cheese

Found on ibreatheimhungry.com

Description

Ingredients

• 2 Italian sausage links
• 2 tsp olive oil
• 2 cups spaghetti squash, cooked
• ½ cup cooked spinach
• ½ tsp garlic powder
• ¼ tsp ground nutmeg
• salt and pepper to taste
• 1 cup sugar free marinara sauce
• 1 cup shredded mozzarella cheese (optional)
• 1 lb lean ground beef (or turkey)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 Tbsp chopped chipotles in adobo (optional)
• ½ tsp garlic powder
• 1 tsp dried oregano
• ½ cup prepared salsa
• salt and pepper to taste
• 4 cups cooked spaghetti squash
• 2 tbsp butter, melted
• ¾ cup sour cream
• 1¾ cup kraft shredded mexican cheese
• chopped cilantro (optional)
• sour cream, salsa, avocado to serve (optional)
• 2 cups cooked spaghetti squash, drained
• 1 Tbsp olive oil
• salt and pepper to taste
• ½ cup whole milk ricotta cheese
• 4 oz fresh mozzarella cheese, cubed
• ¼ cup basil pesto
• ¼ cup Mexican Chorizo
• 2 cups cooked spaghetti squash
• ½ cup cheddar cheese, shredded
• ½ cup salsa verde
• 4 large eggs
• ¼ cup chopped cilantro to garnish (optional)
• ¼ cup olive oil
• ½ Tbsp red pepper flakes
• 1.5 lb raw shrimp
• ½ cup onion, chopped
• 1 28oz can crushed tomatoes
• 2 Tbsp garlic, minced
• 1 tsp dried oregano
• 1 large spaghetti squash
• 1 tsp olive oil
• salt and pepper to taste
• 2 Tbsp chopped parsley
• 1.5 lbs ground beef (85/15 or leaner)
• 2 Tbsp fresh parsley, chopped
• ¾ cup grated parmesan cheese
• ½ cup almond flour
• 2 eggs
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• ¼ tsp garlic powder
• 1 tsp dried onion flakes
• ¼ tsp dried oregano
• ⅓ cup warm water
• 1 tsp olive oil
• 3 cups easy keto marinara sauce (or any sugar free marinara sauce)
• 4 cups sugar free strawberry lemonade (prepared according to package directions)
• 1 cup white rum
• ¼ cup fresh mint, torn and mashed a bit to release the flavor
• optional strawberries to garnish
• 1.5 lbs boneless skinless chicken breast
• 1 egg
• ½ cup almond flour
• ¼ cup grated parmesan cheese
• ½ tsp kosher salt
• ⅛ tsp ground black pepper
• ½ tsp garlic powder
• 1 tsp dried parsley
• ½ tsp dried basil
• 3 Tbsp olive oil for frying
• 4 cups cooked spaghetti squash, well drained
• 1 Tbsp olive oil
• ½ tsp kosher salt
• ⅛ tsp ground black pepper
• ½ Tbsp dried parsley
• 1.5 cups easy keto marinara sauce (or low sugar jarred sauce)
• 6 ounces fresh mozzarella
• Fresh basil, chopped (optional for garnish)
• 5 cups cauliflower florets, cooked and chilled
• 2 cups cooked large shrimp (approx. 1 lb) chilled and cut in half lenthwise
• ⅓ cup diced celery
• ½ cup sliced canned black olives
• 1 Tbsp fresh dill, chopped
• ½ cup mayonnaise
• ¼ tsp celery seed
• 2 Tbsp lemon juice
• 2 tsp granulated sugar substitute (I use this one)
• 1 tsp apple cider vinegar
• ¼ tsp kosher salt
• ⅛ tsp ground black pepper
• 1lb ground chicken or turkey
• 1 egg
• ⅓ cup almond flour
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• ½ tsp garlic powder
• 1 T dried parsley flakes
• 2 Tbsp olive oil
• 1 cup cremini mushrooms, sliced
• ½ cup sliced onions
• 1 cup sliced red and yellow bell peppers
• 2 cloves garlic, minced
• ½ cup dry white wine, optional
• 1 cup chicken broth
• 1 cup canned chopped tomatoes
• 1 Tbsp capers, drained
• 1 tsp dried oregano
• 1 tsp dried parsley
• Grated Parmesan to garnish (optional)
• 1 lb ground beef (80/20)
• 1 egg
• ¼ cup almond flour
• 1 tsp kosher salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp dried parsley
• 1 tsp Worcestershire sauce
• 2 Tbsp butter (for frying)
• 1 Tbsp butter
• 2 cups sliced mushrooms (white or cremini)
• 1 cup sliced onions
• 1 clove garlic, minced
• 1½ cups beef broth
• ¾ cup sour cream
• ¼ tsp xanthan gum
• salt and pepper to taste
• 2 Tbsp fresh parsley, chopped
• 1 lb ground turkey (or veal if you prefer)
• 1 egg
• ⅓ cup almond flour
• 2 Tbsp grated parmesan cheese
• 2 Tbsp chopped raw pancetta (or bacon)
• 1 Tbsp chopped fresh sage
• ¼ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp ground black pepper
• 1 Tbsp olive oil for frying
• ¼ cup chopped pancetta (or bacon)
• ½ cup dry white wine
• 1 Tbsp fresh sage, chopped
• ½ tsp lemon juice
• ¼ tsp garlic powder
• 1 tsp granulated sugar substitute (Swerve, Splenda, etc.)
• ¼ cup butter
• 1 lb sweet or hot Italian sausage
• 1 lb ground chuck (or turkey if you prefer)
• ⅓ cup almond flour
• 2 eggs
• 1 Tbsp dried parsley
• 1 tsp kosher salt
• ¼ tsp red pepper flakes
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried oregano
• ¼ cup grated Parmesan cheese
• 2 cups keto marinara
• 1½ cups whole milk mozzarella cheese, shredded
• 1 cup whole milk ricotta cheese

Directions

• Preheat the oven to 400 degrees. Brown the sausage links in a medium saute pan. Remove and slice into ½ inch thick slices, then add the slices back to the pan. Add the olive oil, spaghetti squash, spinach, garlic powder, and nutmeg into the pan and stir to combine. Season with salt and pepper to taste.
• Meanwhile, heat the marinara sauce in the microwave for 2 minutes.
• Spread the sausage and spaghetti squash mixture in a pie plate or 8 inch casserole dish. Top with the hot marinara sauce and shredded cheese (if using). Bake for 10 minutes or until the cheese is melted and slightly browned. Serve hot.
• In a medium saucepan brown the ground meat seasoned with salt and pepper. Pour off any extra fat and discard. Add the rest of the chili ingredients and simmer for about 10 minutes.
• In a medium bowl combine the cooked spaghetti squash and melted butter, tossing to coat. Season generously with salt and pepper to taste.
• Spread the squash out in a 12 - 14 inch casserole dish. Sprinkle with ¾ cup of shredded cheese. Spread the sour cream over the cheese layer. Spoon on the chili and spread it out, leaving a 1 inch border of spaghetti squash around the edge. Top with the remaining 1 cup of shredded cheese. Bake in a 350 degree oven for 30 minutes or until heated through. Sprinkle with cilantro and serve with sour cream, salsa, and guacamole or avocado slices as desired.
• In a medium-sized bowl combine the squash and olive oil. Season with salt and pepper to taste. Spread the squash about 2 inches deep in an oven proof casserole dish. Drop ricotta cheese on top by the spoonful. Scatter the cubes of mozzarella cheese over the top. Bake for about 10 minutes in a 375 degree (F) oven, or until the cheese has melted and is bubbly. Remove from the oven, cool for about 5 minutes, then drizzle the pesto over the top and serve.
• To cook your spaghetti squash, pierce all over and microwave on high for 20 minutes. Let cool for 5 minutes, then cut in half, carefully scoop out seeds, and then remove the stringy flesh and set aside. (careful, it will still be HOT!)
• Cook the chorizo in a medium saute pan.
• Add the squash and salsa verde and cook for 7-8 minutes, or until most of the liquid has evaporated.
• Remove from the heat and stir in the shredded cheese.
• Spread the mixture into one large or four smaller greased oven proof dishes. Press four dents into the mixture with the back of a large spoon and break one egg carefully into each depression.
• Bake in a preheated 375 degree (F) oven for about 18 minutes (longer if you want your yolks firm.)
• Remove from the oven and garnish with chopped cilantro before serving.
• Rinse your spaghetti squash and pierce all over with a sharp knife. Microwave it (whole) on high for 25 minutes. Let it cool for about 10 minutes, then cut in half, remove seeds and scrape out the strands of faux pasta.
• Put the squash in a medium bowl and toss with 1 tsp olive oil and salt and pepper to taste.
• While the squash is cooking, heat ¼ cup of olive oil in a medium saute pan and toss in the red pepper flakes. Add the shrimp (be careful of popping oil since the shrimp have a high water content!) and cook for a couple of minutes until just opaque and starting to curl. Dont overcook them people! Remove the shrimp from the pan and set aside.
• Add your onion to the pan and cook for several minutes until translucent. Add the minced garlic and cook for another minute or two, being careful not to scorch it. Pour the crushed tomatoes into the pan and add your oregano and salt and pepper to taste. Let the sauce simmer for about 20 minutes. It should be done by the time your squash is ready.
• To assemble, spoon about ¼ of the sauce into a shallow pasta bowl and top with a generous portion of the squash. Top with shrimp and garnish with parsley to serve.
• Combine meatball ingredients in a medium bowl and mix thoroughly by hand.
• Form into approximately 15 two inch meatballs.
• Coat the bottom of the Instant Pot insert with the olive oil.
• If you wish to brown them, turn on the saute function and brown on both sides - or brown in a separate nonstick pan first.
• Layer the browned or raw meatballs in the Instant Pot, leaving ½ inch of space between them. Dont press down.
• Pour the marinara sauce evenly over the meatballs.
• Seal the Instant Pot according to the manufacturers instructions.
• Set the Instant Pot to Manual.
• Select low pressure.
• Set the cook time to 10 minutes.
• Once the timer goes off (it will be longer than 10 minutes total due to preheating time,) turn the valve to vent and allow the steam to dissipate completely.
• Remove the lid and serve the meatballs with sauce over zoodles or spaghetti squash if desired.
• Combine the prepared sugar free strawberry lemonade, rum, and mint in a large pitcher.
• Serve over ice and garnish with fresh strawberry slices if desired.
• Add a splash of soda water or seltzer if you like a bit of fizz.
• Cut the chicken into 2 inch pieces.
• In a small bowl, beat the egg.
• Combine the almond flour, parmesan cheese, salt, pepper, garlic powder and dried parsley in another medium bowl.
• Dip the pieces of chicken, one or two at a time into the egg solution and then the breading mixture - then remove to a clean plate.
• Heat the oil in a nonstick saute pan until hot. Cook the breaded chicken pieces on both sides until golden brown. Remove to a paper towel-lined plate.
• Combine the cooked spaghetti squash, olive oil, salt, pepper, and parsley in a medium bowl and toss well to coat. Spread the squash out in a 8 x 12 (or equivalent) oven safe dish.
• Spread the cooked chicken pieces over the top of the squash.
• Spoon the marina sauce over the chicken and squash.
• Cut or tear the mozzarella into pieces and place them over the chicken.
• Bake in a 375 degree (F) oven for 30 minutes, or until the cheese is melted and the casserole is heated through. Garnish with fresh chopped basil and serve hot.
• Combine the salad ingredients in a large bowl and toss gently.
• Combine the dressing ingredients in a small bowl and whisk together until smooth.
• Pour the dressing over the salad and stir gently until well coated.
• Chill for half an hour if possible to let the flavors meld.
• Serve cold.
• Combine all of the meatball ingredients into a medium bowl and mix well. Form into 12 meatballs. Heat the olive oil in a large, nonstick, saute pan and cook the meatballs for 3-4 minutes per side or until golden brown. Remove the meatballs and set aside.
• Add the mushrooms to the saute pan and cook for about 2 -3 minutes per side, or until golden brown. Remove and add to the dish with the meatballs. Add the sliced onions and peppers to the pan (you may need a little more olive oil) and cook for about 4 minutes until soft, add the garlic and cook for an additional minute or two, until fragrant. Remove everything from the pan and add to the meatballs.
• Deglaze the pan with the white wine (if using) and scrape up any tasty brown bits into what will be your sauce. Add the chicken broth and bring to a boil.
• Reduce the heat and add the tomatoes and herbs to the pan. Cook for about 2 minutes.
• Add the meatballs and cooked veggies back to the pan with the sauce and stir well until combined. Taste the sauce and season with salt and pepper if necessary. Simmer the meatballs and veggies in the sauce for about 30 minutes.
• Serve hot over zucchini noodles or spaghetti squash with fresh parsley and grated Parmesan cheese if desired.
• Combine the meatball ingredients (except the butter) in a medium bowl and mix well. Form into 12 meatballs. Heat the 2 Tbsp of butter in a large, nonstick saute pan. Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
• Remove the meatballs from the pan and set aside. Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan. Cook until the mushrooms are golden and fragrant (4-5 minutes.) Remove the mushrooms from the pan.
• Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
• Remove the onions from the pan.
• Add the beef broth to your pan and scrape the bottom to get all the yummy bits off. Whisk in your sour cream and xanthan gum until smooth.
• Add the meatballs, mushrooms, onions and garlic back to the pan and stir. Season with salt and pepper to taste. Simmer on low for 20 minutes. Garnish with the fresh parsley right before serving.
• Combine the ground turkey, egg, almond meal, parmesan cheese, chopped pancetta, chopped sage, garlic powder, salt and pepper in a medium bowl and mix thoroughly. For into 12 meatballs. Heat the olive oil in a nonstick pan and cook over medium heat until golden brown and cooked through - about 3 minutes per side. Remove the meatballs from the pan and set aside.
• Add the pancetta to the same pan that you cooked the meatballs in, leaving all the brown bits in the pan (unless it burned, then start with a fresh pan.) Cook the pancetta for about 2 minutes or until crisp. Add the white wine, sage, lemon juice, garlic powder, and sugar substitute to the pan and cook until reduced by half - about 3 minutes. Add the butter and whisk until melted and the sauce is slightly thickened. Season with salt and pepper to taste. Add the meatballs back into the sauce and stir until well coated. Serve hot.
• Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into approximately thirty two 1.5 meatballs. Place the meatballs on a parchment lined baking sheet, and bake at 375 degrees (F) for 15 minutes.
• Place the meatballs in a casserole dish (13x9 should do) in a single layer. Pour half of the keto marinara sauce over the meatballs. Drop the ricotta cheese by generous teaspoonfuls evenly over the casserole. Pour the second half of the marinara sauce over the top. Sprinkle the mozzarella cheese over the entire thing. Bake for about 30 minutes at 375 degrees (F). Remove from the oven and let it cool for about five minutes before serving.

Nutrition