Low-Carb Million Dollar Spaghetti: A Keto Delight
Introduction:
Welcome to the ultimate guide for crafting a delectable Low-Carb Million Dollar Spaghetti—a ketogenic twist on the classic million-dollar spaghetti bake. This recipe has been meticulously adapted to fit a low-carb, keto-friendly diet without sacrificing the rich, comforting flavors of the traditional dish. This guide will walk you through each step, providing detailed instructions, ingredient measurements, nutritional information, and Weight Watchers (WW) SmartPoints to ensure a satisfying and guilt-free meal.
Ingredients:
For the Spaghetti:
- Zucchini Noodles (Zoodles): 4 cups (Freshly spiralized; a low-carb alternative to traditional pasta)
- Ground Beef: 1 pound (Lean; provides protein and richness)
- Italian Sausage: ½ pound (Sweet or spicy; adds flavor depth)
- Diced Onion: 1 medium (Provides a savory base)
- Garlic: 3 cloves, minced (Enhances the overall flavor)
- Tomato Sauce: 1 cup (Choose a low-carb variety with no added sugars)
- Crushed Tomatoes: 1 cup (For a richer tomato flavor)
- Heavy Cream: ½ cup (Adds creaminess and richness)
- Cream Cheese: 8 ounces (Softened; creates a creamy texture)
- Egg: 1 large (Helps bind the ingredients together)
- Grated Parmesan Cheese: 1 cup (For a cheesy, savory flavor)
- Shredded Mozzarella Cheese: 1 ½ cups (Adds a gooey, melted cheese topping)
- Dried Italian Herbs: 1 teaspoon (Such as basil, oregano, or thyme)
- Salt and Pepper: To taste (Enhances all the flavors)
- Olive Oil: 2 tablespoons (For sautéing)
For Garnish:
- Fresh Basil: 2 tablespoons, chopped (Adds a fresh, aromatic touch)
- Additional Parmesan Cheese: ¼ cup (For sprinkling on top before serving)
Instructions:
- Prepare the Zucchini Noodles:
- Spiralize Zucchini: Using a spiralizer, create 4 cups of zucchini noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
- Salt and Drain: Lightly salt the zoodles and let them sit in a colander for about 10 minutes. This helps to draw out excess moisture. Pat them dry with paper towels to prevent the final dish from becoming watery.
- Cook the Ground Meat:
- Heat Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Sauté Meat and Vegetables: Add 1 pound of ground beef and ½ pound of Italian sausage to the skillet. Cook, breaking the meat into crumbles, until browned and fully cooked, about 8-10 minutes.
- Add Onion and Garlic: Stir in 1 diced onion and 3 minced garlic cloves. Cook for an additional 3-4 minutes, or until the onion is translucent and fragrant.
- Prepare the Tomato Sauce:
- Combine Ingredients: To the skillet, add 1 cup of tomato sauce and 1 cup of crushed tomatoes. Stir to combine.
- Season: Add 1 teaspoon of dried Italian herbs, and season with salt and pepper to taste.
- Simmer: Let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Prepare the Cheese Mixture:
- Blend Ingredients: In a medium bowl, combine 8 ounces of softened cream cheese, ½ cup of heavy cream, 1 cup of grated Parmesan cheese, and 1 large egg. Mix until smooth and well combined.
- Combine Ingredients:
- Add Zoodles: Gently fold the zucchini noodles into the meat sauce mixture, ensuring that the noodles are well coated with the sauce.
- Stir in Cheese Mixture: Fold in the cream cheese mixture, mixing until evenly distributed.
- Assemble the Bake:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with non-stick spray or a small amount of olive oil.
- Layer Ingredients: Pour the combined zoodle and meat sauce mixture into the prepared baking dish, spreading it out evenly.
- Add Mozzarella Cheese: Sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top.
- Bake the Dish:
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
- Cool: Remove from the oven and let it cool for 5 minutes before serving. This allows the dish to set and makes it easier to cut into portions.
- Garnish and Serve:
- Garnish: Sprinkle chopped fresh basil and ¼ cup of additional Parmesan cheese over the top of the casserole.
- Serve: Cut into portions and serve warm. Enjoy this low-carb, keto-friendly take on a classic comfort dish!
- Storing and Reheating:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in the microwave or oven until heated through.
Nutritional Information (per serving, assuming 8 servings total):
- Calories: 320
- Total Fat: 24 grams
- Saturated Fat: 11 grams
- Cholesterol: 90 milligrams
- Sodium: 700 milligrams
- Total Carbohydrates: 10 grams
- Net Carbohydrates: 6 grams
- Dietary Fiber: 4 grams
- Protein: 22 grams
SmartPoints (WW):
For those following the Weight Watchers (WW) program, each serving of Low-Carb Million Dollar Spaghetti is approximately 8 SmartPoints. This value may vary slightly depending on specific ingredient brands and quantities used.
Additional Tips:
- Avoid Watery Zoodles: Ensuring that the zoodles are well-drained helps prevent excess moisture in the dish, which can affect the texture.
- Cheese Variations: Feel free to experiment with different types of cheese, such as cheddar or provolone, for a unique flavor twist.
- Vegetable Additions: For added nutrition, consider incorporating vegetables like spinach, bell peppers, or mushrooms into the meat sauce.
Conclusion:
Low-Carb Million Dollar Spaghetti is a delicious and satisfying way to enjoy the flavors of a classic spaghetti bake while adhering to a ketogenic diet. With its rich, cheesy layers and hearty meat sauce, this recipe is perfect for a family dinner or meal prep. Follow this detailed guide to create a flavorful and keto-friendly dish that everyone will love, making your low-carb lifestyle both enjoyable and delicious.