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Low Carb Spaghetti Squash Bowl Recipe
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Low Carb Spaghetti Squash Bowl Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 servings
Calories: 391
Author: Jennifer

Ingredients

Instructions

  • Brown the meat on the stove top. Add a bit of salt, pepper and about 1/2 teaspoon of minced garlic for flavor.
  • Scoop out the seeds of the spaghetti squash and pressure cook it on high for about 15 minutes. You will need to add about 1 cup of water to the pressure cooker and seal the pressure top lid first. Once it's done, you can do a quick release of the pressure and remove the squash from the pot.
  • I added Kerrygold butter to the hot spaghetti squash and then used a fork to shred it.
  • I added about 1/4 cup of spaghetti squash to 2 oz of hamburger for each half spaghetti squash.
  • Finally, I topped mozzarella cheese on the top and let it sit for about 5 minutes. The squash was hot enough to melt the cheese after that time. You could also add the squash to the oven for about 5 minutes on 350 to melt the cheese too if needed.
  • Serve warm and Enjoy!

Nutrition

Serving: 1serving | Calories: 391 | Carbohydrates: 6.3g | Protein: 59.3g | Fat: 13.1g | Fiber: 1.6g | Sugar: 2.9g | Net Carbs: 4.7g