Low Carb Italian Recipes // That Low Carb Life

 

Ingredients

  • 1 spaghetti squash, 2-3 pounds
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound ground beef
  • 24 ounces marinara, store bought or homemade
  • 8 ounces cream cheese
  • ½ cup sour cream
  • 1 tablespoon chopped parsley
  • 2 cups shredded mozzarella

Instructions

For the squash:

  1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray.
  2. Cut the spaghetti squash in half length-wise. Scoop out the seeds and discard. Drizzle the inside of the squash with olive oil and sprinkle with salt.
  3. Place spaghetti squash flesh side down on the prepared baking sheet at bake for 1 hour or until fork tender.
  4. Use a fork to scrape out long strands of squash, scraping across the width of the squash.

For the meat sauce:

  1. Brown the ground beef over medium heat in a large skillet.
  2. Drain the grease and add the marinara to the pan. Cook for 5 minutes over low heat to heat through.

For the cream cheese mixture:

  1. Add the cream cheese, sour cream, and parsley to a small mixing bowl and stir well to combine.

To assemble:

  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. Place half of the spaghetti squash in the prepared baking dish.
  3. Top the squash with half of the meat sauce and all of the cream cheese mixture.
  4. Add the remaining spaghetti squash followed by the remaining meat sauce.
  5. Sprinkle on the grated mozzarella.
  6. Bake for 20 minutes or until cheese is melted and casserole is hot.
  7. Serve immediately.

Notes

Scrape the spaghetti squash length-wise for short strands of squash or width-wise for long strands of squash.

Nutrition Information:

 YIELD: 6 SERVING SIZE: 1
Amount Per Serving: Calories: 413Total Fat: 35gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 547mgCarbohydrates: 10gNet Carbohydrates: 8gFiber: 2gSugar: 6gProtein: 21g

Mozzarella Stuffed Meatballs

Ingredients

  • 1 pound ground beef,, 90% lean
  • 1 cup crushed pork rinds
  • 1 large egg
  • 2 tablespoons heavy cream
  • 2 tablespoons water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • 6 ounces mozzarella,, cut into 12 small cubes
  • 1 cup marinara
  • 2 tablespoons chopped parsley

Instructions

  1. Preheat oven to 400 degrees.
  2. Add the ground beef, pork rinds, egg, cream, water, garlic powder, onion powder, and oregano to a medium mixing bowl and mix well with clean hands to combine.
  3. Separate the meatballs into 12 separate chunks and form each piece into a small patty.
  4. Place a piece of cheese in the center of each patty and carefully fold the edges up around the cheese to seal it in. Be sure to seal the meatball completely around the cheese so it does not leak out while baking.
  5. Place the meatballs in a 12-inch cast iron skillet or in a 9x13 baking dish that’s been sprayed with non-stick spray.
  6. Bake for 15 minutes.
  7. Remove meatballs from the oven and spoon the marinara evenly over each meatball. Sprinkle with parsley just before serving.

Italian Stuffed Peppers

Ingredients

  • 4 large peppers, any color
  • 1 pound lean ground beef
  • 10 ounces frozen cauliflower rice
  • 15 ounces canned diced tomatoes, drained
  • 2 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 ½ cups shredded mozzarella, divided
  • ½ cup shredded Parmesan
  • Basil or parsley, for garnish

Instructions

  1. Preheat oven to 375 degrees.
  2. Slice the peppers in half from top to bottom and scoop out the seeds and membranes. Place cut side up in a 9x13 baking dish. Add 2-3 tablespoons of water to the bottom of the pan. There should be just enough water to cover the bottom of the dish.
  3. Brown the beef in a medium skillet over medium heat, crumbling the meat as it cooks. Once browned, drain the grease.
  4. While the beef is cooking, microwave the cauliflower rice according to package directions.
  5. Add the tomatoes, garlic, Italian seasoning, and salt to the beef and stir well to combine.
  6. Remove from the heat and stir in the cauliflower rice and 1 cup of mozzarella cheese.
  7. Spoon the mixture evenly between the peppers and top with the remaining mozzarella and Parmesan.
  8. Cover with foil and bake for 20 minutes. Remove foil and continue baking for 10 minutes or until peppers are as tender as you’d like.
  9. Sprinkle with basil or parsley before serving.

Notes

You may swap Italian sausage for the ground beef, but it will add carbs to the dish.

Nutrition Information:

 YIELD: 8 SERVING SIZE: 1
Amount Per Serving: Calories: 235Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 582mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 4gProtein: 24g


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