When I’m getting close to a fight, carb intake becomes specifically timed. To make training camp more enjoyable, I begin incorporating a lot of low-carb versions of my favorite dishes. This is great on its own or in combination with other dishes, including meatballs.

LOW-CARB SPAGHETTI SQUASH

Makes: 3 servings

Serving size: 112 cups cooked

Prep time: 10 minutes

Cook time: 50 minutes

 

INGREDIENTS

1 medium spaghetti squash

1 tbsp extra virgin olive oil

salt and freshly ground black pepper

fresh herbs, optional

DIRECTIONS

1 Preheat the oven to 375°F (191°C).

2 Using a heavy chef’s knife, cut the squash in half lengthwise and use a spoon to scoop out the seeds. Lightly drizzle the cut side of each squash with olive oil and season with salt and pepper.

3 Place the squash halves cut side down on a baking pan lined with parchment paper. Bake until soft and easily pierced with a knife, about 40 to 50 minutes.

4 Remove the squash from the oven, flip to face them cut side up, and allow to cool for 5 minutes.

5 Run a fork through the flesh to create spaghetti-shaped noodles and serve immediately.

PREP TIP

Toss with your favorite marinara sauce or use butter, garlic, and your favorite herbs to make this feel more like pasta.

NUTRITION FACTS

per serving

CALORIES
150
TOTAL CARBS
9g
TOTAL FAT
16g
PROTEIN
1g
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