I need to be honest with you when it comes to inspiration for my paleo kitchen: I love to watch Laura Vitale from Laura in the Kitchen on Youtube.
Yes. THE Laura-I-love-pizza-and-pasta-and-I-am-proud-of-it-Vitale. Born and partially raised in Naples, Laura has the respective temper and love for food, I can not help myself and regularly watch her sharing her grandmother inspired Italian recipes and up-to-date ideas to keep it simple but delicious when it comes to eating.
And maybe that is what I like about Laura so much – she is my biggest inspiration when it comes to simply closing the eyes and melt because that bite you just took was so delicious. Life goals – and I hope keeping my cooking up will one day make me feel as joyful about a good bite of food like Laura shows me every week.
But yes, as I said most of Laura’s recipes are based on pasta and baked goods – something that does not happen in my paleo kitchen – but her positive attitude and smile makes me come back to her channel all the time and I get a ton of inspiration from it. Without the grain of course.
So, can you imagine how psyched I was when Laura actually cooked up an Italian flavoured dish, but actually low in carbohydrates? And completely grain-free?
The star of the show is the so called spagetti squash – and let me tell you, it satisfies all your pasta cravings – especially in form of this easy and healthy lasagna bowl recipe Laura shared with us.
But why is the squash such a star?
Spaghetti squash possesses an uncanny resemblance to spaghetti strands when cooked and can be used instead of zucchini noodles or further spiralized vegetables.
The winter squash is not only nutritionally superior to regular pasta, which doesn’t contain any vitamin and has a very limited nutritional content. This versatile squash contains about 457 percent of the recommended daily intake of vitamin A and 52 percent of vitamin C, which can help prevent free radical damage to cells. Other antioxidants found in this squash variety are beta-carotene, lutein, and zeaxanthin, which are all linked to healthy vision and optimal eye health.
Winner winner. Spagetti squash dinner.
Laura created a classic lasagna bowl with all the traditional Italian spices – I gave the bowls my own flavor twist and I think I need to go back for seconds.
〰 PRIMAL 〰 SUGAR-FREE 〰 GRAIN-FREE 〰 LOW-CARB 〰 KETO 〰 DELICIOUS
Low-Carb Spagetti Squash Lasagna
- 1 medium sized spagetti squash
- 1 tsp olive oil
- salt and pepper
- 120g ground turkey
- 1 small onion
- 1 cup tomato puree
- chili flakes
- 1 splash liquid stevia
- 1 handful sliced champignons
- 1 handful cubed feta cheese/ mozzarella cheese
- First cut your squash into two even halves and brush the cut side with oil and sprinkle with salt and pepper.
- Either pop the squash into your microwave for 15 minutes or roast it cut side down for 30 minutes at 180°C in your preheated oven.
- The squash is done as soon as you can easily insert a knife into the skin.
- Let the squashes cool down a bit and gently remove the seeds with a spoon.
- Whilst your squash is in the oven, you can start prepping the meat sauce by roasting the onion, mushrooms and turkey meat in a skillet.
- Subsequently add your pureed tomatoes and let the sauce bubble for 15 minutes on medium heat.
- Season it well with salt and pepper, chili flakes and Italian spices, if you like.
- Take the cooled down squash halves and start scraping the spaghetti strands with a fork and transfer into a bowl, where you mix it with the meat sauce.
- Make sure to not take out all the squash meat form the halves, as it will hold the bowl in better shape.
- Once you filled the squash halves back up with the spaghetti meat mix, top it with shredded cheese and bake the bowls again for 10 minutes on 180°C.
- Serve with a nice salad.