You cannot get a meal more simple than these Beef and Sauce Stuffed Spaghetti Squash Boats. Yes, it does take some time until the squash is cooked but that is pretty much it.

My husband and I devoured this one. Even though I did not use the largest spaghetti squash, we could not finish it so I say one of these serves four people. Especially if you serve it with salad or some type of bread.

We do not consume bread as before and still, this was a pretty satisfying lunch or dinner.

Now, there are a couple of things that you can add like sauteed peppers, celery or addition or onion.

You can chop everything and just sautee before adding meat to the pan. Also, you may like your own tomato or Italian sauce. It is totally versatile and you can use whatever you wish to add.

Click here for one more low-carb Ground Beef Stuffed Spaghetti Squash idea.

I just wanted to keep it as simple as possible. We love it just like this so after a couple of requests from you guys, I am posting it on my blog.

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If you make my recipe for Beef and Sauce Stuffed Spaghetti Squash Boats, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 4

Beef and Sauce Stuffed Spaghetti Squash

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Ingredients

• 1 medium Spaghetti Squash 2 to 3 pounds
• 1 generous Pinch Salt and Black Ground Pepper
• 1 drizzle Olive Oil

STUFFING

• 1/2 tablespoon Olive Oil
• 1/2 pound Ground Beef 80/20 or whatever you prefer
• 1 teaspoon Onion Powder you can saute 1/4 of medium chopped onion instead.
• 1 pinch Salt and ground black pepper each or to taste
• 1 teaspoon Italian Herbs, Blend
• 1 1/2 cup Pasta Sauce any sauce that you prefer
• 1 teaspoon Dried Parsley for garnish
• 1/4 pound Cheese, freshly sliced of shredded mozzarella, provolone, or mild cheddar cheese works

Instructions

1. Cut squash in half lengthwise and scoop the seeds out using a spoon. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375 degrees Fahrenheit for 35-40 minutes or until tender. I use a knife or a fork to punch through on the side of the bowl. If tender the squash is done. Remove all the water out of not evaporated, then turn the squash halves on the other side.Add a pinch of Salt and pepper in each just to season it, drizzle with a drizzle of olive oil and allow it to roast for an additional 10-15 minutes at 375F.
2. Meanwhile, make a beef sauce by sauteeing ground beef. Remove excess grease if you wish before adding spices and seasoning. To the ground beef add onion powder, Italian herb blend, salt, and pepper to taste. When the meat is cooked and not bloody add about 1 1/2 cup Sauce. I used Beef flavored sauce.
3. When the squash is cooked and cool enough to handle, use a fork to scrape the squash making squash spaghetti stand.
4. On the top of spaghetti squash add an equal amount of beef sauce on top, using fork mix it a bit coating spaghetti squash with the sauce, then add cheese. You can also take the spaghetti squash out completely and layer it like lasagna (sauce, squash, cheese, etc.) using skin as a bowl, but I prefer it this way.
5. Place it back in the oven and bake uncovered, at 375 for 10-12 minutes or until the cheese is completely melted.Enjoy!

Notes

You may use ground, minced or diced chicken bites for this recipe.

Did you make this recipe?

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Easy, Delicious, Mini Keto Everything Bagels.

Let’s just make something clear here… These are not, and I repeat precisely, these are not your traditional bagels. Now that I got that off my chest, let me continue.

When I started this Keto lifestyle, I missed nothing more than bread. Bread to me is like everything. So, my friends, I made my own bread. I am serious! Click right here.

Check out other bread recipes

With that being said, the other day I was like “man, I wish I had some bagels with this delicious whipped cream cheese” so I made my own.

No, they are not fluffy, sink gracefully your teeth into the doughy deliciousness, but they do their outstanding job.

Which is replacing or better said substituting the original and hitting the spot at the same time.

I set myself a goal that I will do this Keto thing for 15 days, then extended to a month, now I have changed my mind yet again and I will go to 3 months.

Willingly allowing myself every now and then a little cheat day or rather a food item such as apple pie, banana cream pie or a bowl of real mashed potatoes.

Delicious potatoes! Oh, yes! I miss potatoes the most, but cauliflower somewhat replacing it, if I close my eyes and really believe it’s a cheesy potato. haha

Jokes on the side, so far it has been undoubtedly a really good experience.

These are extremely easy bagels. I got this pan for baked donuts so these bagels are on the mini side; that’s why we can eat two of them per serving. 

You can find two sizes of these pans, so I picked up a larger one. I don’t actually know if anyone selling a full-size bagel pan.

I wish I knew they had them on AMAZON cause it would save me considerable time looking for it.

Anyhow, I really hope y’all like this one because it literally is saving me not to go back to eating loads of carbs.

Also, I received Pereg ”Everything but the Bagel” Seasoning. In love with it! Usually, I would make my own but I must say it was really tasty. We totally recommend it!

Tap here for more keto-friendly recipes

I hope you guys like my Mini Keto Everything Bagels as much we did. Please comment and tag me if you make it, or just post a pic and tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to re-post in my instastories. I really want your feedback; good, bad and ugly! I can’t wait to see your creation. Thanks!!! 

Tap on the link to get this bagel pan. 

Sandra’s Easy Cooking is part of the Amazon Affiliated program.

Yield: 4 Servings

Mini Keto Everything Bagels

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Tasty and easy Low Carb bagels.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

• 3 Cage-Free Large Brown Organic Eggs separated
• 1/8 teaspoon Organic Apple Cider Vinegar Bragg
• 1/4 teaspoon salt
• 1 cup Super Fine Almond Meal Flour 128g
• 1/4 teaspoon Baking Soda
• 2 tablespoons Sour Cream All Natural
• 3 tablespoons Organic Unsalted Butter room temp
• Everything Bagel Seasoning

Instructions

1. Separate egg whites and yolks.
2. Mix Yolks with Sour cream, butter, and salt; set aside
3. Mix Egg whites with a drop or two of Apple cider Vinegar.
4. Combine the two by folding.
5. To the almond meal add baking soda, mix and fold into the eggs.
6. Add into “donut” tin, then sprinkle some everything bagel seasoning, if desired.You can use a spoon or piping bag. I used a ziplock bag and it worked just fine to get the batter into the donut cups without a mess. Fill the bag, close, get the air out and then cut the corner with scissors. 
7. Preheat the oven to 375F and bake for 18 minutes or until golden brown.

Notes

• You may make bigger bagels. I fill the donut cups 3/4 which gives just enough room for them to rise. They will not rise too much, but baking soda gives them a small amount of sponginess.
• Apple Cider Vinegar is an amazing addition, plus it replaces cream of tartar wonderfully.
• In regard to almond flour, I measured it in the measuring cup, 1 cup, and then I used my scale which read 128 grams. If you are only on low carb diet than a gram up or down doesn’t make too much difference, but keto is more carb-restricted so just measure.

Did you make this recipe?

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I love salads, especially this Cucumber Radish Salad. I eat them every single day with my main meal or on its own.

That being said, I do not know if this ever happens to you, but I crave salads.

I literally crave a bowl of greens drizzled with vinaigrette.

We rarely use store-bought dressing, but if I use it, then most likely it is Ranch or Thousand Island dressing.

CUCUMBER, TOMATO AND MOZZARELLA CHEESE SALAD Recipe

Well, sometimes I like to experiment and get something else. However, I always come back to the homemade vinaigrette- lemon, olive oil, herbs and a dash of salt to taste.

What dressing do you like?

I really hope you guys like this one, because I just love fresh and refreshing salads like this.

In addition, summer season is around the corner and this will just make your body ready for the beach.

I know, just a mention of the beach makes me cringe. This past week I hit the first goal regarding my fitness journey.

I understand that some of you walk even more, or run, but for me, this was a goal that I was looking forward to finally accomplish.

Small steps, small goals until you are ready to set a bigger one. So, I hit 100K steps in a week. I was so freaking happy!

I decided to be on that goal for this week as well, and slowly increase it in April.

While I am talking about the fitness journey let me say that I have been on 4 days water fast and that was one amazing experience. I felt like I got that body RESET what I was looking forward to.

CLICK HERE FOR MORE SALAD RECIPES

In those 4 days, I have lost 11 pounds, which was remarkable.

I only had water and hot tea to help with hunger cramps, but other than that I felt fantastic.

Also, I decided to do that one time a month and just cleanse, and detox my body and connect with myself just a bit more. Since doing Keto my life changed.

I did for 6 months then slowly started every other day introducing other foods such as fruit and vegetables. I realized that dairy milk does not agree with.

TASTY DINNER RECIPES

Also, I do not use regular sugar at all. I do not eat potatoes every day, peas or bananas but on days when I crave it.

We eat salads, like this Cucumber Radish Salad, and all kinds of other foods in moderation.

You would think that I consume it daily but I do not simple beause I crave vegetables too.

Regarding pasta, I try to eat gluten free also on days when I crave it. It is not on regular bases so I do not deprive myself. I walk daily si those burn pretty soon.

Let’s talk…

Tell me your journey… weight-loss story? What do you do to keep yourself in shape? Do you wish to start the weight-loss journey just to feel better?

Do you need motivation, healthy recipes or perhaps guidance on how to start, and what to do?

Well, I would love to help. please leave a comment and let’s talk about it. It can be totally ANONYMOUS.

MY AMAZON STORE…

Let me just be clear here for a second, I am not a skinny girl I never was and I never will be.

See, I do have curves that I finally love and appreciate. To be honest, I am healthy, I feel great and have a balance in my life.

I feel so much better when I am eating clean at least four times a week. However, at the same time, I like eating other foods sometimes.

Well, I love food, and I love cooking as you can tell. I try to exercise 5 days a week, to keep myself in the healthy weight and I actually feel fantastic.

Check out more tasty meatless meals

Anyhow, please let me know if you want any recipes (made easy) that will support your diet, or clean up your diet, some guidance what to do and how to start weight loss journey, etc.

Let us just talk about it and motivate each other. It does not matter how old you are; we can always inspire and motivate one another, right?

I am not an expert at all, but I am a woman who went through so many ups and downs and I know what works for me.

That being said, without taking a step forward, moving my butt, and finding food that is working for my body I would not lose even one pound. In fact, I would gain weight.

It is a reality and that is the truth. There is no magic pill, you guys… Please, share with me!

If you make my Cucumber Radish Salad, please tag me on Instagram. @sandraseasycooking

Yield: Serves 2

Cucumber Radish Salad

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I love salads, and I eat them every single day with my main meal or on its own. I don’t know if this ever happens to you, but I crave salads and this one is definitely a winner.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 English cucumber medium size
• 6-7 Radish sliced
• 1/4-1/2 Red onion
• Pinch of salt to taste
• VINAIGRETTE:
• 2-3 tbsp. Olive oil
• 1-2 tbsp. Vinegar add more if you like it sour
• Juice from 1/2 ripe lemon about 1 tbsp.
• 1 teaspoon Dried Parsley
• 1 teaspoon Dried Oregano
• 1/4 teaspoon sugar *optional
• 1/4 teaspoon ground Black Pepper
• Kosher Salt to taste

Instructions

1. You can slice thinly cucumber, radish, and onion, or use Spiralizer to slice the vegetables.
2. Mix it together and add a generous amount of salt just to taste.
3. In the jar add all the ingredients for the vinaigrette and mix it well to combine.
4. Using spoon, drizzle vinaigrette all over the salad. You do not have to add every drop vinaigrette just add a couple of tablespoons and serve on the side if you need to add more.
5. Serve immediately as it is or with any type of protein; fish, steak, burgers, chicken, tofu, etc.

Notes

You can use fennel, leeks or shallots with cucumber and radish. Perfect combo!

This Vinaigrette works for me personally, but you can add more or less to please your taste buds.

How to get most out of the lemon? Before slicing the lemon in half, roll the lemon on the countertop, applying a bit of pressure, then cut in half.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest