Italian Stuffed Spaghetti Squash

ItalianStuffedSpagSquashThis hits the spot when you’re craving lasagna! Italian Stuffed Spaghetti Squash uses an alternate for pasta. And the best part is your kitchen smells so delicious –  like you’re baking a tray of your favorite Italian dish. Gluten-free and lower in carbs. So good!

RECIPE

  • 1 large spaghetti squash
  • 1 lb Italian sausage
  • 1/2 lb ground beef (or chicken, turkey, pork, etc.)
  • 1 tsp. of minced garlic
  •  1 jar of sugar-free spaghetti sauce of your choice (or make your own)
  • 1 tub of ricotta cheese
  • Parmesan or mozzarella cheese
  1. Cook your spaghetti squash per instruction on this link: click here.
  2. While that is cooking, make your meat sauce by first browning the meat and garlic, then adding the spaghetti sauce. Set aside.
  3. When your squash is done, cut it into two halves lengthwise. Scrape out the seeds and fill each side half way with ricotta cheese, then top with meat sauce until it’s over-filled.
  4. Top with cheese and place under the broiler for about 5-10 minutes or until the cheese has melted.
  5. Scoop out your servings and enjoy with a side of green salad!
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No-Noodle Lasagna

One of my favorite comfort foods is lasagna. I love the smell of it while it’s baking or seeing it come out of the oven with the cheese bubbling over. I would take a serving and eat everything that I could scrape off the noodles. (That’s how I eat pizza too!) I thought I would never be able to enjoy a “whole” lasagna anymore. Then I discovered No-Noodle Lasagna by using zucchini slices as a substitute. My whole family likes it too! And it’s a great way to “sneak” the veggies into the kids’ meals. So now we can all enjoy this lovely low-carb, gluten-free dish together for lunch or dinner. (And the leftovers are still as delicious, or even better the next day!)

Sorry, I don’t have a recipe. I just layer my sauce, 2-3 large zucchini slices and grated mozzarella cheese into a baking dish. I particularly like a layer of ricotta cheese mixed with a bit of spinach in one of the layers, and make sure I top it with a layer of mozzarella. So my layers go in this order:

  • Cover bottom of baking dish with a little sauce.
  • Zucchini slices
  • Sauce
  • Mozzarella cheese
  • Zucchini slices
  • Ricotta/Spinach layer
  • Mozzarella cheese
  • Zucchini slices
  • Sauce
  • Mozzarella cheese
  1. Preheat oven at 375˚ F
  2. Cover your lasagna with foil and bake for 45 min.
  3. Remove the foil and bake for another 15 min or until the cheese is golden brown.
  4. Let it cool for about 20 minutes before serving.

Easy Chocolate Ice Cream

I ran out of chocolate ice cream so I needed to make more. I decided to try a different recipe. My cousin has been recommending this low-carb recipe for a while. I figured I’d give it a go and test it. She doesn’t have an ice cream maker so if you don’t have one either, then you’ll love this Easy Chocolate Ice Cream. That’s why I call it “easy” because you don’t need an ice cream maker at all! In fact, I highly recommend that you DO NOT use an ice cream maker. I did and it was a disaster!

This recipe is different because you use ricotta cheese. It sounds gross because why would you want cheese with chocolate? But, trust me, ricotta cheese gives this dessert a thick, creamy texture that is to die for! (This ice cream is based on a recipe I found on Healthy Indulgences.)

RECIPE

  • 1 cup of whole milk or part skim ricotta cheese
  • 1 egg yolk (Egg Beaters if you’re afraid of salmonella)
  • 3 tbsp unsweetened cocoa powder
  • A splash of vanilla extract
  • Your choice of sugar-free sweetener to taste: 1 tbsp Stevia Extract or Splenda or 1/4 cup Agave Nectar depending on how sweet you like it.
  • 1 tbsp of vodka (*Optional: It’s supposed to make the ice cream “scoopable” when it’s frozen. I used Stolichnaya Vanilla Vodka – Hey, why not?)
  • 1/4 cup of coconut milk or heavy cream (*Optional: In case your ricotta is too dry.)

Blend all ingredients together in a blender or food processor until smooth**. If the ingredients are not blending well together and seems too “dry,” then pour the coconut milk or cream into the mixture until you get things moving. (NOTE: DO NOT OVERMIX. The ricotta cheese may start to separate.)

Pour the ice cream into a plastic tub with a lid and freeze for about an hour, stirring well every 20 minutes to break up the ice so it freezes properly. Serve as soon as it’s frozen enough. If you decide to eat your ice cream at a later time, leave it out for about 10 minutes to soften before serving, although I don’t suggest doing this. It changes the texture. Just eat it NOW! 🙂

(**If you would like to add nuts or chocolate shavings, mix them in with a spoon or spatula AFTER the mixture is smooth.)

I chose to eat my serving of chocolate ice cream with a couple slices of bananas and a big, sweet fresh strawberry making a mini-banana split. My cousin enjoys it with a spoonful of all-natural no-sugar-added peanut butter drizzled on top. Any way you eat it, it’s pure decadence!