Debbie Makes Low Carb Delicious

Oven Roasted Spaghetti Squash: A Healthy, Delicious Noodle Substitute

Debbie
Mar 22
2 min read

If you're looking for a healthier alternative to traditional pasta, oven roasted spaghetti squash is the way to go. This versatile veggie is the perfect replacement for noodles, offering a light, gluten-free, and low-carb option that fits perfectly into vegetarian, keto, Whole30, and other clean eating plans.

Spaghetti squash is not only a great substitute for pasta, but it’s also packed with nutrients. It’s rich in vitamins A and C, high in fiber, and low in calories, making it a great addition to any balanced diet. Plus, it’s super easy to make and customizable!

Delicious Ways To Use Roasted Spaghetti Squash:

Spaghetti Squash Primavera (Toss the roasted spaghetti squash with sautéed veggies like bell peppers, zucchini, cherry tomatoes, and spinach. Add a drizzle of olive oil and sprinkle with Italian seasoning, fresh basil, and parmesan cheese for a light and healthy pasta alternative).
Spaghetti Squash Alfredo (For a creamy, comforting dish, top your roasted squash with a keto-friendly or Whole30-compliant alfredo sauce. You can make a simple sauce by blending coconut milk, garlic, and nutritional yeast (for a cheesy flavor), or use a traditional cream-based sauce if not restricted by your diet).
Spaghetti Squash with Meatballs (Pair the roasted squash with homemade meatballs (or meatless balls) and a sugar-free marinara sauce. This classic combo is the perfect way to enjoy a pasta-like meal without the carbs).
Spaghetti Squash Stir-Fry (Use the squash as a base for an Asian-inspired stir-fry. Toss it with sautéed veggies, like carrots, bell peppers, and onions, along with a soy sauce or coconut aminos glaze. Add a protein such as chicken, shrimp, or tofu for a complete meal).
Spaghetti Squash Pesto (Mix roasted spaghetti squash with a creamy pesto made from fresh basil, garlic, pine nuts, olive oil, and parmesan. This vibrant dish can be served as a side or topped with grilled chicken or shrimp for added protein).
Spaghetti Squash Casserole (Combine the roasted spaghetti squash with ricotta cheese, mozzarella, eggs, and your choice of herbs (like basil or oregano) for a cheesy casserole. Bake until golden and bubbly for a comforting, low-carb meal).

Roasted spaghetti squash halves on parchment, seasoned with pepper, beside a window with herbs in the background, creating a cozy kitchen vibe. — Roasted Spaghetti Squash

Roasted spaghetti squash halves with charred edges on a baking tray lined with parchment paper, set against a dimly lit kitchen background.

Shredded spaghetti squash in a white bowl with a spoon, set on a wooden table. Greenery in the background adds a fresh touch.

A white bowl of yellow spaghetti squash on a wooden table, garnished with herbs in the background, creating a fresh and earthy vibe.

Two roasted spaghetti squash halves on a baking sheet, browned edges, on parchment paper. Herbs in the background, soft natural light.

Oven Roasted Spaghetti Squash

Ingredients:

1 medium spaghetti squash

1-2 tablespoons olive oil

Salt and pepper, to taste

Optional: garlic powder, Italian seasoning, fresh herbs, or parmesan cheese

Instructions:

Preheat the oven to 400°F (200°C).
Prepare the squash: Slice the spaghetti squash in half lengthwise. Scoop out the seeds using a spoon.
Season: Drizzle olive oil over the flesh of the squash halves, then sprinkle with salt, pepper, and any additional seasonings of your choice (garlic powder, Italian seasoning, etc.).
Roast: Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Roast in the oven for about 40-45 minutes, or until the squash is tender and easily pierced with a fork.
Shred the "noodles": Once the squash has cooled slightly, use a fork to scrape the flesh. You'll be amazed at how the squash forms delicate, noodle-like strands!
Serve: The spaghetti squash can be served on its own or topped with your favorite sauce, sautéed vegetables, or even a protein of your choice. For an extra touch, sprinkle with parmesan cheese or fresh herbs.

Nutritional Information: (For 1 Cup Serving)Calories: 42 kcal Protein: 1g Fat: 0.5g Carbohydrates: 10g Fiber: 2.2g

Protein-Packed Cottage Cheese Cookies

Debbie
Mar 20
2 min read

If you're on the hunt for a delicious, high-protein, and low-carb cookie that satisfies your sweet tooth, look no further! These Protein-Packed Cottage Cheese Cookies are soft, chewy, and incredibly easy to make. Plus, they’re low-carb, sugar-free and diabetic-friendly, making them a perfect guilt-free treat.

Why Cottage Cheese in Cookies?

Cottage cheese might not be the first ingredient you think of when baking cookies, but it’s a game-changer! It adds moisture, protein, and a rich texture without overpowering the flavor. By blending it smoothly, you create a creamy base that keeps these cookies irresistibly soft.

What Makes These Cookies Special?

High in protein – Thanks to cottage cheese and protein powder, these cookies give you a satisfying boost of energy. Low-carb & sugar-free – Sweetened with monkfruit, they fit into a balanced, healthy lifestyle. Customizable flavors – Make multiple varieties from just one batch of dough! Easy to make – Simple ingredients, quick prep, and no fancy equipment required.

Plus, you can make multiple flavors from just one batch of dough:

Chocolate Chip
Snickerdoodle
Cranberry White Chocolate
"Sugar" (Monkfruit-Sweetened)

These cookies are perfect as a post-workout snack, a healthy dessert, or an afternoon pick-me-up. What flavor would you make? Let me know in the comments/.

A plate of various cookies with dried cranberries and chocolate chips, cinnamon sugar, set against a patterned background, creating a homely and inviting mood.

Close-up of cottage cheese protein cookies with chocolate chips. Text reads: "Low-carb/sugar-free Cottage Cheese Protein Cookies 4-Ways."

Cottage Cheese Protein Cookies 4-Ways Ingredients: ½ cup 4% or Wholemilk Milkfat Cottage Cheese

¼ cupGranular Monkfruit Sweetener (adjust to taste)

1 tsp Vanilla Extract

1 Tbsp Melted Coconut Oil

1 cup Fine Ground Almond Flour

1 scoop Vanilla Protein Powder Instructions: 1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 2. Blend cottage cheese and monkfruit sweetener until thick and creamy (this is key for texture!). 3. Mix almond flour and protein powder in a bowl. 4. Combine the blended cottage cheese mixture with dry ingredients. Stir in melted coconut oil and vanilla extract. 5. Divide the dough into four portions and fold in your add-ins. For snickerdoodles and “sugar” cookies, sprinkle the toppings on before baking. 6. Scoop the dough onto the baking sheet using a medium cookie scoop. 7. Bake for 8-12 minutes or until the bottoms are golden and the centers are soft. Tips for Perfect Cookies:

Blending the cottage cheese well ensures a smooth texture.

Don’t overbake! These cookies should stay soft in the center.

Experiment with different protein powder flavors for a twist.

Hearth & Home Vegetable Soup – A Cozy & Nourishing Recipe

Debbie
Mar 19
2 min read

There’s nothing quite like a warm bowl of homemade soup to bring comfort and nourishment to your table. This nourishing soup combines vibrant green cabbage & spinach, carrots, and fennel & onions for a flavorful dish. Packed with protein-rich collagen peptides and fiber-filled chickpeas, it’s the perfect balance of hearty and wholesome.

This Hearth & Home Vegetable Soup is packed with vibrant, wholesome ingredients, creating a deliciously light yet satisfying meal. Whether you’re looking for a cozy dinner or a meal prep staple, this soup is a must-try! Why You’ll Love This Soup: Nutritious & Flavorful – A blend of fresh vegetables, hearty chickpeas, and collagen for added protein and gut health.

Easy to Make – Simple ingredients and minimal prep make this a stress-free recipe.

Perfect for Any Season – Enjoy as a warming winter meal or a light summer soup.

Meal-Prep Friendly – Stores well in the fridge and freezer for easy grab-and-go meals. Whether you’re craving a cozy, homemade soup or need a nutritious meal prep option, Hearth & Home Vegetable Soup is the perfect addition to your recipe collection. It’s simple, nourishing, and packed with flavors that bring warmth to any kitchen.

Let me know in the comments—will you be trying this comforting soup?

Hearty vegetable soup with spinach, carrots, fennel, cabbage, leaked steam in a pot. Wooden spoon stirs ingredients; fresh greens in background. — Hearth & Home Vegetable Soup

A steaming pot of vegetable soup with spinach, carrots, fennel, and cabbage is stirred with a wooden spoon on a wooden table, with plants in the background.

Chopped cabbage on a wooden board with potted plants in the background by a window. Earthy tones and natural light create a fresh mood.

Chopped carrots on a wooden board with a knife, surrounded by lush plants and a lit candle, creating a cozy kitchen vibe.

Sliced fennel on a wooden cutting board with a black knife. Background shows potted plants, a burning candle, and a warm, cozy setting.

Sliced carrots, fennel, and cabbage in a dutch oven on a wooden surface. The bright orange and pale green colors stand out.

A pot of soup with chickpeas, carrots, fennle, and cabbage on a wooden cutting board. A lit candle and plants create a cozy atmosphere.

A steaming pot of vegetable soup with cabbage, fennel, spinach, carrots, chickpeas, and thyme, stirred with a wooden spoon on a wooden board.

Hearth & Home Vegetable Soup – A Cozy & Nourishing Recipe

Serves: 10 Ingredients: 2 tbsp olive oil

1 large onion, chopped

1 fennel bulb, thinly sliced (~2 cups)

3 carrots, sliced into coins

4 cloves garlic, minced

3 cups green cabbage, thinly sliced 2 scoops unflavored collagen peptides

6-8 cups vegetable broth 1 can chickpeas, rinsed & drained 2 sprigs fresh thyme 1/4 cup apple cider vinegar

8 oz fresh spinach

Sea salt & pepper, to taste

Instructions:

Sauté the Vegetables – Heat olive oil in a large pot over medium heat. Add onions, fennel, and carrots, cooking until softened (about 5 minutes).
Incorporate Collagen – Stir in collagen peptides until dissolved, then add garlic, thyme, and cabbage. Cook for another 2-3 minutes until fragrant.
Simmer – Pour in vegetable broth and apple cider vinegar. Bring to a gentle simmer.
Add Chickpeas – Stir in chickpeas, letting the soup cook for about 15-20 minutes.
Final Touch – Add fresh spinach in the last 2 minutes of cooking, allowing it to wilt. Season with salt & pepper to taste.
Serve & Enjoy – Ladle into bowls and pair with warm, crusty bread or a crisp salad.

Storage & Meal Prep Tips

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Portion into freezer-safe containers and store for up to 3 months.
Reheat: Warm on the stovetop over medium heat or microwave in 30-second intervals.

Perfect Pairings:

This soup is delicious on its own, but you can elevate your meal by serving it with:

Low-Carb Irish Soda Bread – A hearty side to soak up the flavorful broth.
A Simple Green Salad – Light, crisp greens balance the warm and savory flavors.
Grilled Chicken or Fish – For an extra protein boost.

Nutritional Information: Calories:85 kcal Carbohydrates:11g Protein:5g Fat:3.5g Fiber:3.5g Net Carbs:7.5g