Quick & Easy Recipes

“Spaghetti” with marinara and roasted cauliflowerimg_6588

I make this dish often because it is simple, low-carb, and easy. I work all week and take care of a toddler so this is very important to me.


  • Spaghetti squash
  • 1 pound ground beef
  • Low-carb pasta sauce (I use Sal & Judy’s Heart Smart)
  • Cauliflower
  • Olive oil
  • Salt


  1. Cut the spaghetti squash in half and gut.
  2. Rub the spaghetti squash in olive oil and place on baking sheet o
  3. pen side faced down at 400 degrees for about 45 minutes give or take depending on it’s size.
  4. Brown the ground beef and drain the grease.
  5. Pour in the pasta sauce with the beef until hot.
  6. When the spaghetti squash is finished, let it sit for about 10 minutes and then start shredding with a fork. Top it off with the meat sauce and parmesan cheese.

I put the cauliflower in half way through since it doesn’t take as long as the squash. 🙂

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