Enjoy the flavor of spaghetti without the unnecessary carbs in the noodles.
On busy weekend nights, spaghetti was a staple meal at my house. Sam and I had a pantry full of noodles, because neither of us could remember if we had enough at home. Each time we stopped at the store for ingredients, we would pick up some more. Since we ate it at least twice a month, that wasn’t a big deal.
When we started eating keto, Sam cleaned out the pantry of all the foods we no longer wanted to eat. I believe she gave 7 boxes of noodles to our neighbor. We thought our days of a quick meal were done. One night when we were especially tired and craving comfort food, I suggested we have spaghetti sauce without the pasta. Spaghettiless was born.
The best part of spaghetti is the sauce. I find that I don’t miss the noodles. If you want to put this over spaghetti squash or shirataki noodles, you can. I say save the carbs and calories for fresh fruit, though. I like to serve it in a Crunchy Parmesan Bowl when I still have plenty of calories available for the day.
1 tablespoon butter
6 ounces fresh mushrooms, slice
1 pound Italian sausage, cooked and drained
3 cups Marvelous Marinara
6 Parmesan Bowls
6 tablespoons freshly shaved Parmesan
6 basil leaves
- In a medium sauté pan, melt butter and cook mushrooms until gold brown.
- Add sausage and marinara. Heat until bubbly.
- Divide between 6 Parmesan bowls.
- Sprinkle shaved Parmesan atop and garnish each with basil leaf. Serve immediately.
If you don’t have Parmesan Bowls, just use a regular one. When I do that, I increase the amount of shaved Parmesan.
Have only a couple of people to feed? You can freeze Spaghettiless mixture.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 8 grams
Total carbs: 9 grams
Fiber: 9 grams
Fat: 64 grams
Protein: 59 grams
Glycemic load: 2