Bonus REcipes for Spaghetti Squash with Marinara Sauce and Italian Sausage

Open-Faced Pizza Omelet with Sausage

4 SERVINGS

Omit the sausage for a vegetarian dish. Serve with a simple mixed green salad for a super quick weeknight dinner that can be on the table in 15 minutes or less!

INGREDIENTS

  • 8 large eggs plus 2 egg whites 
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil 
  • 3/4 cups homemade (or jarred) marinara sauce 
  • 1 cup grated whole milk mozzarella 
  • 1 leftover Italian sausage, thinly sliced
  • 2 tablespoons grated Parmesan 
  • 2 tablespoons chopped fresh basil leaves

DIRECTIONS

  1. Preheat broiler.

  2. In a large bowl, whisk together the eggs and egg whites, 1/2 teaspoon salt, and some pepper.

  3. Heat the olive oil in a medium (10 inch) nonstick skillet over medium heat. Swirl the oil to coat the bottom of the pan and pour in the eggs. Cook until eggs are set on the bottom and still a little loose on the surface, about 4 to 5 minutes. 

  4. Spread the marinara sauce on top, leaving a "crust" around the edge. Cover with the mozzarella and sausage. Sprinkle all over with the grated Parmesan and chopped basil.

  5. Broil, watching carefully, until the cheese is browned and bubbly, about 1 to 2 minutes.

  6. Let sit for 2 to 3 minutes, then cut into wedges and serve.

About 5 grams of carbs per serving

 

Zucchini Parmesan Stacks

4 SERVINGS

Printable Recipe

The small amount of breadcrumbs will help thicken the sauce, without adding too many carbs.

If you’re vegetarian, you can omit the prosciutto and add strips of roasted red bell pepper or chopped sun dried tomatoes.

INGREDIENTS

  • 2 large zucchini
  • Kosher salt and freshly ground black pepper 
  • 3 tablespoons extra virgin olive oil 
  • 1/4 cup grated Parmesan 
  • 2 tablespoons Italian breadcrumbs
  • 8 ounces fresh mozzarella, sliced
  • 1 cup fresh basil leaves 
  • 2 cups homemade (or jarred) marinara  
  • 4 ounces prosciutto, thinly sliced

DIRECTIONS

  1. Preheat broiler.

  2. Slice zucchini on the bias into oval slices (about 20 to 24 slices per zucchini). Season on both sides with salt and pepper.

  3. Heat a tablespoon of olive oil in a large nonstick skillet over medium high heat. Working in batches, brown the zucchini on both sides, about 1 minute per side. Remove to a plate as they're browned, adding the remaining 2 tablespoons olive oil as needed when the skillet gets dry. Once all of the zucchini are out of the skillet, remove the skillet from the heat.

  4. In a small bowl, stir together the breadcrumbs and the Parmesan. Set aside.

  5. Lay a quarter of the zucchini slices in the skillet. Top each with a slice of mozzarella, some prosciutto and a basil leaf. Place another zucchini slice atop each and repeat layering until you have used the last of the zucchini slices.

  6. Return the skillet to medium heat and pour the marinara sauce over the stacks and into the skillet. Bring the sauce to a simmer and cook until the sauce is heated through, about 1 to 2 minutes. If you have any basil leaves left over, tear them into the sauce.

  7. Sprinkle the stacks and sauce with the reserved Parmesan/breadcrumb mixture. Broil until browned and bubbly.

About 13 grams of carbs per serving (1/4 of stacks and sauce)