Low Carb Spaghetti Squash Pizza Bites
You will often find me posting and sharing recipes that are strictly low carb.
Why low carb?
To make a long story short, my family has to eat this way.
Layne, my 7 year-old-sweet boy, has Prader-Willi Syndrome (PWS). There is a mile long list of challenges we face (I’ll go into detail about that in a future post), but one that is most commonly associated with PWS is an insatiable appetite.
So Layne never feels full.
In addition to that horrible feeling, his metabolism runs at about 50% of what it should. Anything sweet, whether it is natural or artificial, he cannot have - even those zero calorie options. Sweet tasting things will trigger his brain into wanting more and more food. It causes more outbursts and irrational behavior. Because of this and his slow metabolism we eat low carb, moderate fat, and high protein meals.
I was never a fan of cooking, but creating healthy, low carb meals that Layne can love and enjoy fills my heart so much!
Here is a meal option my entire family enjoys. It’s super easy and healthy! Feel free to share!
Cook a large spaghetti squash (season with salt, pepper, and garlic) - Click here for instructions
Scoop out cooked squash into a large bowl, add 3/4 cup of Parmesan Cheese, and mix.
Spray a muffin pan. Fill muffin spots with squash, forming a “cup”.
Bake at 375 for 15-18 minutes.
Add a tablespoon of low carb pizza/red sauce to squash cup.
Add mini-turkey pepperonis (optional).
Top with Mozz Cheese.
Bake at 375 for an additional 15-18 minutes.
Add whatever toppings you would like! Also tastes great dipped in ranch or blue cheese.