LOW SODIUM SPAGHETTI RECIPES
LOW-SODIUM SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT
There are just 57 milligrams of sodium in each cup of this thick fresh-tasting spaghetti sauce created by our Test Kitchen staff. Compare that to commercially prepared spaghetti sauces, which can contain as much as 900 milligrams per cup!
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 20 minutes
Prep Time 10 minutes
Cook Time 02 hours 10 minutes
Yield 10 servings (2.50 quarts).
Number Of Ingredients 18
Steps:
- In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened. , In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours. , Stir in parsley and sugar. Discard bay leaves before serving.
Nutrition Facts : Calories 174 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 56mg sodium, CarbohydrateContent 21g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 9g protein. Diabetic Exchanges 1-1/2 starch
LOW CARB SPAGHETTI SQUASH LASAGNA CASSEROLE - SUGAR-FR…
Provided by Brenda Bennett | Sugar-Free Mom
Total Time 90 minutes
Prep Time 60 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees and bake the squash on a baking sheet for 1 hour.
- In a large skillet combine the ingredients for the meat layer except sauce and cook until browned and no longer pink. Once cooked add 12 ounces of sauce to meat. Reserve the rest.
- Combine all the ingredients together in a bowl for the cheese layer but reserve 1 cup shredded mozzarella.Set aside.
- Scrape the cooled squash with a fork and evenly add spaghetti squash to a greased 9 by 13 baking pan.
- Top with the meat layer.
- Spread the cheese layer.
- Add the remaining sauce over the cheese layer.
- Top with the remaining mozzarella cheese.
- Cover and bake for 30 minutes at 350 degrees.
Nutrition Facts : ServingSize 8 ounces, Calories 432 kcal, CarbohydrateContent 7 g, ProteinContent 26 g, FatContent 32 g, SaturatedFatContent 14 g, CholesterolContent 126 mg, SodiumContent 627 mg, FiberContent 1 g, SugarContent 2 g
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