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.
Makes: 3 servings
Serving size: 11⁄2 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.
Toss with your favorite marinara sauce or use butter, garlic, and your favorite herbs to make this feel more like pasta.
per serving