Tuesday, April 9, 2013


I've never been one to think of spaghetti squash as a pasta substitute, to be honest with you.  It may look like spaghetti, but it is not spaghetti!  I was thinking of macaroni and cheese today, but of course I could not have macaroni.  But I had a spaghetti squash on my counter I needed to cook.  So though this is not a substitute for macaroni and cheese, it is a wonderful cheesy casserole side-dish.  I like spaghetti squash for what it is... spaghetti squash!

I have been using arrowroot powder to make a white sauce lately.  While arrowroot is not low carb, you use less of it to get the same thickening power.  Some interesting facts about Arrowroot here and here.  I find very little works well to thicken.  I only use half of the amount I would use for cornstarch.  So to make a white sauce with arrowroot is very simple, tastes like a white sauce, and has less carbs in it than if you used flour or cornstarch.  In a casserole it barely adds anything to your carb count.  I love it!  I love the way it makes sauces taste.  It's a little different to use than flour or cornstarch in that you need to be careful not to over cook it.  It will lose its thickening if you do.  So as soon as your sauce is thick you need to take it away from the heat.

This recipe is so versatile.  I am thinking of all kinds of variations I could do with it already.  You may come up with some of your own.


1  medium  spaghetti squash
2  tablespoons  butter
1/2  onion -- chopped
1 tablespoon  arrowroot powder
1 cup  almond milk, unsweetened
1/2  teaspoon  italian seasoning
1/2  teaspoon  garlic powder
1/2  teaspoon  salt
1/4  teaspoon  black pepper
2  cups  fiesta blend shredded cheese -- (or any cheese)
1/4  cup  Parmesan cheese

Preheat oven to 375F.  Cut Spaghetti squash in half, and place cut side down in a baking pan with about a half inch of water.  Bake 40 minutes.  Let cool, and remove seeds and strands.  Set aside.

In medium saucepan, melt butter and add onions.  Stir and fry until onions are clear.  Add arrowroot powder and stir and fry for a few seconds, until bubbly.  Turn off heat, and very slowly add almond milk, whisking as you do.  Stir until thickened.

Add Italian seasoning, garlic powder, salt, and pepper.  Add shredded cheese and stir until cheese is melted.  Add spaghetti squash and stir together well.  Pour into greased 1-quart baking pan and sprinkle Parmesan cheese on top.

Optional: You can toast some low carb bread crumbs in butter and mix with the parmesan cheese and sprinkle on top if desired.

Bake 375F for 30 to 40 minutes or until lightly browned on top.

                                    - - - - - - - - - - - - - - - - - - -

6 Servings/Per Serving: 180 Calories; 14g Fat (72.8% calories from fat); 8g Protein; 4g Carbohydrate; trace Dietary Fiber

Variation: Add diced ham and broccoli, or green beans for a main dish.  Or any cooked meat and vegetable that you desire. Bake 30 minutes.
Mexican Variation: Add Mexican seasonings, diced green chilies, and nopalitos.


  1. I tried Spaghetti Squash a few months ago for the first time and loved it. This sounds awesome!

    1. I love that I've tried so many new things, like spaghetti squash, since low-carbing!

  2. When our garden starts producing spaghetti squash this summer I'll really enjoy having this variation to try thanks for the good recipe

    1. How nice to have your own garden spaghetti squash! I hope you enjoy the recipe! :)

  3. Can you make this without the arrowroot?

    1. Not this particular recipe. You'd have to change the whole recipe. Instead of making a white sauce or "roux" you could just use cream cheese in the almond milk to thicken. Or you could use xanthan gum to thicken, if you don't mind xanthan gum. It tends to take away some of the flavor and make things slimy. I don't care for it, that's why I use arrowroot. Or you could use double the amount of cornstarch in place of arrowroot. Whatever you use to thicken your sauce, you will come out with a different taste and texture. I have made a cheese sauce using cream cheese before as well, and that turns out well.



Related Posts Plugin for WordPress, Blogger...