Well, with these events come food...lots of amazing food...except for when the university is hosting the event. University events usually equal pizza. I was already tempted by pizza once this week and am not looking forward to being tempted again.
My cravings for delicious carbs like bread and pasta led to me making a no-carb, gluten-free version of spaghetti this week. It is probably my favorite recipe so far!
Except for avocado chocolate pudding. That amazingness is in a league of its own.
Back to the spaghetti. I adapted several different recipes based on what I actually had around the house (and what I actually remembered to buy while grocery shopping).
Mrs. Ketchup's Spaghetti
(this ingredient list is completely adaptable)
- 1 pound meat (I used a lot more, because I was lazy and did not want to thaw and separate the venison we had in the freezer. Use whatever kind of meat you have around: venison, beef, pork, chicken)
- 1 clove garlic, minced (Mrs. Ketchup loves garlic, feel free to double...or triple...this)
- 1 medium onion, diced (I may have forgot onions while grocery shopping and substituted dried, minced onion, but don't tell anyone)
- 1 14ounce can tomatoes (The recipes called for Italian tomatoes and what-not, but I just used a can of off-brand stewed tomatoes)
- 1 8ounce can tomato sauce
- 1 cup beef broth (optional; I added this because I had a lot more meat than tomato products)
- ~1 tbsp oregano
- ~1tbsp basil
- ~1 tbsp Tony Chachere's Original Creole Seasoning
- ~1 tsp cayenne pepper
- 1 spaghetti squash
- Brown the meat. Time depends on what time of meat you are using (and whether or not you are lazy and don't let the meat thaw all the way)
|Look at that yummy venison goodness|
|Did I say how much I love garlic? I may or may not have added an extra clove in addition to these.|
3. Add the rest of the ingredients (except for the squash). Bring to a simmer. Turn the temperature to low, cover, and let cook for approximately 30 min.
|Sorry for the blurry picture. Our dark kitchen is less than ideal for pictures.|
5. Now place the squash face down in a microwave safe container and cover, leaving a small hole for steam to escape. Heat for 10 minutes on high, then let the squash rest for about 10 minutes.
6. Time for spaghetti! Take a fork and scrape out the "meat" of the squash. It'll look like this...
7. Place your cooked spaghetti sauce on top of your noodles and enjoy! Mr. Ketchup gave a great review
by devouring his portion. I don't have pictures of the finished product due to the fact that we were both starving and impatient.
Speaking of pictures, I recently became a Blurb affiliate. If you aren't aware, Blurb helps you create amazing photo books, something that I, as a newlywed, really enjoy. I will be posting soon about using their Facebook photo book feature, and will follow that up with a $25 Blurb gift certificate giveaway! Check back soon so that you don't miss out!