Simple, delicious and low-carb meal.

When it comes to easy meals this one could not be easier. It does take a bit more time to complete it, but nothing hard at all. I promise! 

My family actually really enjoyed eating this meal. It is low carb, they did make a little fun of me because it seems that I can’t stop taking about Keto diet.

Jokes on the side, I loved preparing this one so much. I could never think that the spaghetti squash tasted this good.

I mean, it is a squash and I was never a huge fan of it until I tried this one, and unless it is drizzled with some maple syrup and sprinkled with cinnamon sugar.

I am talking about regular squash like butternut, but this one is savory and absolutely delightful.

My friend, Andrea, of @nashvillemade on Instagram, told me to slice it this way and I never looked back again.

I know that many people slicing it in half and you can do that but the roasting time takes far more time and this way looks more like portion size and cooks faster. 

If you guys like this idea and make it, please share it with me and my readers. Tag me on Facebook or Instagram @sandraseasycooking and of course, use hashtag #sandraseasycooking. I would love to see your creations.

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Ground Beef Stuffed Spaghetti Squash - Low Carb

Course Main Course

Cuisine American

Keyword baking, low carb, dinner,

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1 Medium Size Spaghetti Squash
• Generous Pinch of Salt and Ground Black Pepper
• A drizzle of Olive Oil

STUFFING

• 1/2 tablespoon Organic Ghee
• 1 pack Tennessee Pride Country Sausage No casting
• 1 Pound Ground Beef
• 2 Oz Cheddar Cheese (Per Squash Circle)
• 1 oz Swiss Cheese, or any other on hand (Per Squash Circle)
• 1 teaspoon Onion Powder
• 1/4 teaspoon Salt or to taste
• 1/4 teaspoon Ground Black Pepper or to taste

Vegetable options

• 1 Red Pepper sauteed
• 2 cup Broccoli Florets blanched or sauteed
• Salt and Pepper to taste*

Instructions

1. Preheat oven to 400F.
2. Heat the whole Spaghetti Squash in the microwave, if available, for 30 seconds to 1 minute. This way it is easier to slice it, however, it is not neccecery. You can just use a really sharp knife. Once sliced into about 2 inch thick slices, scoop out the seeds.
3. Season spaghetti squash with salt and pepper, then drizzle a bit of olive oil.

4. Place the squash in the single layer, and roast for about 25-30 minutes. The squash is done when you can easily insert a fork into the flesh and shred the flesh into spaghetti-like strands.

5. While waiting for the Spaghetti Squash to be baked or roasted, saute the meat; sausage and ground beef.
6. Heat the skillet to medium-high heat and add ghee to melt.

7. Saute Sausage and Ground beef, and add seasoning; salt, pepper, and onion powder. Cook until the meat is completely cooked through, for about 10 minutes.

8. Pull the spaghetti squash out of the oven and shred the flesh into spaghetti-like strands.
9. Add meat stuffing on top of the spaghetti-like strands, add cheese, shredded or slice it yourself, and place it back to the oven for an additional 10 minutes or until the cheese is completely melted.
10. Meanwhile, saute or blanch vegetable/s of your choice. I used broccoli and red peppers to add a bit of natural sweetness, but you may use any on hand.
11. Serve vegetables over the stuffed spaghetti squash and enjoy!

Recipe Notes

You can use any meat that you prefer or have. I used sausage and ground beef and it was delicious, but you may switch and use chicken and bacon, or just chicken. Even ground turkey would work. In the case of vegetables, you can use whatever vegetables you wish. I loved this combo, especially red peppers for some natural sweetness to balance it out.

Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.

If you like chicken salad or egg salad than you will love these low carb lettuce wraps. Addition of peas is optional, of course. However, they add such an amazing burst of sweetness.

You can add carrots or corn, or addition of all. Well, I think it just comes down to your personal preference.

It is all about creating something that you like. Taste and feel your food and see how you can develop a meal with your own twist.

CLICK HERE FOR MORE FUN CHICKEN LUNCH IDEAS

Also, from time to time I would add eggs and sometimes I would skip including them.

The best part of this kind of salad is that you can use any chicken breast, although I would totally recommend rotisserie chicken.

Most of the time we do have leftovers after getting a large rotisserie chicken from the store and this is what we make.

It is just such a delicious and easy way to make lunch or even dinner.

My husband and I devoured this tray of lettuce wraps. I did not even miss bread or additional carbs.

That being said, I will probably slice some tomatoes and avocado the next time I serve these.

This salad reminds me greatly of my Russian Olivier Salad, except that I did not add smoked ham and boiled potatoes.

Oh, I can’t even tell you how much I love that salad that’s why I created this one. Something similar, but still somewhat different.

Please do check out my delicious and extremely easy Russian Olivier Salad because I have a feeling that you guys will love it.

Anyhow, if you make my amazing Chicken and Egg Salad Lettuce Wraps please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance. I really appreciate all your support!

You may also like:

• Easy Chicken Salad Recipe in a yummy croissant
• School Lunch Box with Amazing Chicken Salad Sandwich
• Asian Style Chicken and Pineapple Lettuce Wraps

Yield: Serves 4

Chicken and Egg Salad Lettuce Wraps

Prep Time: 10 minutes

Total Time: 10 minutes

Easy and tasty lunch or fun appetizers. Sometimes you really do not need a whole lot to create an amazing meal. Just look at these tasty Chicken and Egg Salad Lettuce Wraps. They look fire and taste even better.

Print

Ingredients

• 1 1/2-2 cup pull apart rotisserie chicken breast
• 4 large boiled eggs, chopped
• 1 cup frozen peas, defrosted (optional)
• 2 kosher pickles, diced
• 2 tablespoons mayo
• 1 teaspoon yellow mustard
• 1/2 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• salt to taste
• 1 Butterhead lettuce

Instructions

1. Use any leftover chicken breast such as oven-roasted chicken or even boiled, however, my recommendation is rotisserie. Take the skin off and pull off chicken breast meat off. Shred and pull apart with two forks or with your hands. Place in a large mixing bowl.
2. Boil eggs, 6 minutes in the boiling water. Submerge eggs in cold water, break them a bit and leave for 5 minutes before peeling. Peel eggs and chop into small pieces. Add eggs to the mixing bowl.
3. Add diced pickles, lemon juice, a dash of salt and pepper, then mix it by tossing it.
4. Now, add mayo and mustard and mix it to coat everything very well. Keep salad in the fridge before serving.
5. Wash and separate butter lettuce or any lettuce on hand and add about 2 tablespoons of the salad in the middle of the lettuce cup.
6. I like garnishing it with a dash of black pepper and sweet paprika or red hot chili pepper flakes. This really depending on your personal preference.
7. Enjoy!

Notes

The salad could be refrigerated and in airt tight container for up to 3 days. That is for the best taste.

If you do not like peas, please omit or add corn or carrots.

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When you want to have a quick meal with your family, Pan-Fried Eggplant with Mozzarella and Marinara is definitely the way to go.

It is just so nice with a nice bowl of mixed greens. A pretty balanced meal that my family and I really enjoy at least on a weekly bases.

You really do not need to spend hours in the kitchen to prep and cook a decent dinner. Most of our meals take less than 40 minutes from start to finish, and so many you would just pop in the oven, air fryer or slow cooker then wait until it is complete.

CLICK HERE FOR MORE TASTY RECIPES

I don’t know why people complicate cooking. It can be therapeutic as much as economical. For my family of 5 going out is just not economical when I know that I could make far better and healthier for way less money. Wouldn’t you agree?

I am not saying do not go out and support your favorite restaurant or that we never ever go out to eat. What I am saying is that we do not go as often as perhaps average family in the USA. Well, I’m just stating the facts.

Anyhow, if you are vegetarian, or trying to cut down eating meat, these pan-fried eggplant slices are just wonderful.

I have so many amazing vegetarian recipes on my blog. I think you would love them. As much as I love meat, I do crave meatless meals from time to time. Yes, that includes a big beautiful bowl of mixed greens.

If you hate eggplant for whatever reasons, please give this one a try. I think that you will be pleasantly surprised at how tasty this is. My boys are not huge on eggplant either, but they actually dig this one. I don’t know why?

Maybe because they are fried and covered with sauce and tasty cheese. It is a life changer for low carb folks as well.

One cup of eggplants have less ta 5 carbs, so you can dip them in almond flour, for example, instead of breadcrumbs. So many options that we have to create an amazing low carb, tasty meal.

Hey, if you try Pan-Fried Eggplant with Mozzarella and Marinara please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

HAPPY COOKING!

Yield: 4

Pan-Fried Eggplant with Mozzarella and Marinara

Prep Time: 5 minutes

Cook Time: 30 minutes

Additional Time to prep Eggplant: 15 minutes

Total Time: 50 minutes

When you want to have a quick meal to have with your family, Pan-Fried Eggplant with Mozzarella and Marinara

Print

Ingredients

• 1 eggplant, sliced (you may peel it if you wish)
• 1 cup Italian breadcrumbs (almond flour with Italian herbs as a sub)
• 1-2 eggs, mixed or egg sub
• 1/4 cup of oil for frying
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese, or fresh slices of mozzarella
• Fresh and dry herbs for garnish
• A good drizzle of olive oil

Instructions

1. Slice eggplant into 1/4 inch thick slices then submerges into salted cold water. I added about 1 tablespoon of table salt mixed with 6-8 cups of water. This will help eggplant become more flavorful and it will remove any bitterness. Allow it to soak for approximately 15 minutes.
2. Remove eggplant from the water, then tap dry each slice of eggplant with a paper towel.
3. Heat oil to medium and a plate lined with a paper towel. Keep stove temp on the medium rather than low or high.
4. Meanwhile, add a mixed egg or egg sub into one bowl and breadcrumbs in the other. Read notes about almond flour prep.
5. Dip each slice both sides into egg then into breadcrumbs, then drip carefully into the hot oil. Fry for a minute on each side just to get them to light golden color. Remove and place to a paper towel to soak any additional oil.
6. Preheat oven to 375 degrees Fahrenheit. Use a nonstick baking sheet or line it with parchment paper or a silicone mat.
7. Place each pan-fried eggplant onto the baking sheet, and add about tablespoon or two of marinara sauce and sprinkle shredded cheese or one slice of fresh mozzarella. Sprinkle with some black pepper and dried herbs. Drizzle a bit of olive oil.
8. Bake for 15 minutes or until the cheese is melted and bubbly. Serve over seasoned salad and eat immediately.

Notes

Almond flour breadcrumbs

• Mix 1 cup of Almond flour with 1 teaspoon of blended Italian herbs, 1 teaspoon garlic powder, 1/4 teaspoon salt, and pepper.
• For a gluten-free option, cornmeal could be used.

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