Low Carb Spicy Italian Hoagie Spaghetti Squash

with Spicy Marinara and Homemade Zesty Italian Dressing

It's not pretty, but MAN is it good! Indulge in the comfort of Italian flavors with a healthy twist! This low-carb spicy Italian hoagie spaghetti squash recipe offers the delightful tastes of your favorite Italian sandwich without the guilt. Spicy Marinara and Homemade Zesty Italian Dressing add a special kick. Follow these detailed recipes to create a dish that's perfect for satisfying your cravings while keeping your carb count in check.

INGREDIENTS

1 whole spaghetti squash
1 cup Italian dressing (divided into two 1/2 cups) *Recipe Below
1/2 cup chopped pepperoni
1/2 cup chopped mortadella
1/2 cup chopped salami
4 slices of mozzarella or provolone cheese
1 cup spicy marinara sauce *Recipe Below
1 cup chopped celery
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Optional garnishes: fresh basil, red pepper flakes

INSTRUCTIONS

Preparing the Spaghetti Squash:

Preheat Oven: Begin by preheating your oven to 400°F (204°C). This high temperature is crucial for roasting the spaghetti squash to perfection.

Roast the Squash Whole: Place the whole spaghetti squash on a baking sheet. Prick the squash all over with a fork to allow steam to escape during cooking. Roast in the preheated oven for about 1 hour or until you can easily insert a knife into the flesh. This initial roasting makes cutting the squash easier and safer.

Cut and Season: Remove the squash from the oven and let it cool for a few minutes until it's safe to handle. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Place the two halves cut-side up on the baking sheet. Drizzle each half with 1/2 cup of Italian dressing, ensuring it's well-coated. Season with salt and pepper to taste.

Roast Again: Return the squash halves to the oven, still at 400°F, and roast for an additional 10 minutes. This step allows the squash to absorb the flavors of the Italian dressing.

Adding the Fillings:

Layer the Meats: Evenly distribute the chopped pepperoni, mortadella, and salami over the two halves of the squash.

Add the Sauce and Celery: Spoon half of the spicy marinara sauce over the meats. Then, sprinkle the chopped celery on top for a refreshing crunch. The celery adds a unique texture that mimics the crispness of a traditional hoagie.

Add the Cheese: Place 2 slices of mozzarella cheese on top of the celery on each half of the squash. This change in layering ensures the cheese melts perfectly while encapsulating the flavors beneath it.

Top with Remaining Sauce: Drizzle the remaining half of the spicy marinara sauce over the cheese. This layering technique ensures every bite is enriched with the sauce's flavor.

Final Roasting: Sprinkle grated Parmesan cheese over the sauce. Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.

SERVING INSTRUCTIONS

Cool and Serve: Let the squash cool for a few minutes before serving. This rest time allows the flavors to meld together and makes it easier to handle.

Garnish: Optionally, garnish with fresh basil leaves and a sprinkle of red pepper flakes for an extra kick of flavor.

Enjoy: Serve hot as a delightful low-carb meal that brings the essence of an Italian hoagie to your table without the bread.

This adjusted low-carb spicy Italian hoagie spaghetti squash, with its layered sauce and cheese, is a perfect dish for those seeking to enjoy classic flavors in a healthier way. Enjoy this comforting, flavorful meal that is sure to please both low-carb eaters and Italian food lovers alike!

SPICY MARINARA SAUCE

HOMEMADE ZESTY ITALIAN

Ingredients:

4 cloves garlic, minced

2 Tbsp olive oil

1/4 cup red wine (for deglazing)

2 Tbsp Italian seasoning

Salt, to taste

Black pepper, to taste

1 tsp crushed red pepper (adjust for desired spiciness)

2 tsp dried oregano

1/4 cup red onion, chopped

2 tsp sugar

2 Tbsp balsamic vinegar

2 cans (15 oz each) plain tomato sauce

Instructions:

Prepare Ingredients: Begin by mincing the garlic and chopping the red onion. Have all other ingredients measured and ready.

Sauté Garlic: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and lightly golden. Avoid burning the garlic.

Deglaze with Red Wine: Add 1/4 cup of red wine to the saucepan to deglaze it. Scrape up any bits from the bottom of the pan with a wooden spoon. Allow the wine to reduce for about 2 minutes.

Add Seasonings: Stir in 2 tablespoons of Italian seasoning, salt and pepper to taste, 1 teaspoon of crushed red pepper, and 2 teaspoons of dried oregano. Mix well.

Incorporate Onions and Balsamic Vinegar: Add the 1/4 cup of chopped red onion, 2 teaspoons of sugar, and 2 tablespoons of balsamic vinegar to the saucepan. Stir thoroughly.

Cook Down the Onions: Let the mixture cook until the onions are soft, about 5-7 minutes, stirring occasionally to prevent sticking.

Add Tomato Sauce: Pour in two 15-ounce cans of plain tomato sauce. Stir to combine everything evenly.

Simmer: Lower the heat to a low-medium and allow the sauce to simmer for about 30 minutes, stirring occasionally. This process helps the flavors to meld together

.Taste and Adjust: After simmering, taste the sauce and adjust the seasoning as needed. Add a little more sugar if the sauce is too acidic.

Serve: Once the sauce has thickened and the flavors are well combined, it's ready to be served. This sauce is perfect with pasta, as a dip, or as a base for other dishes.

Tips:

For a Smoother Sauce: Use an immersion blender for a smoother consistency if desired.

Storage: The sauce can be refrigerated for up to 5 days or frozen for up to 3 months. Ensure it's completely cooled before storing.

Enjoy your enhanced homemade spicy marinara sauce, now with a more robust flavor from the additional Italian seasoning and oregano!

Ingredients:

3/4 cup red wine vinegar

1/4 cup rice vinegar

1 cup avocado oil

3 tablespoons mustard

2 tablespoons minced shallots

1 tablespoon Italian seasoning

1 tablespoon minced garlic

1/4 teaspoon salt

Cracked pepper to taste

A pinch of crushed red pepper

1/2 teaspoon minced pimientos

Instructions:

Combine Vinegars: In a medium-sized mixing bowl, whisk together the 3/4 cup of red wine vinegar and 1/4 cup of rice vinegar. The blend of these two vinegars will create a unique base for the dressing, offering a balance of acidity and sweetness.

Add Mustard: Whisk in the 3 tablespoons of mustard into the vinegar mixture. This will not only thicken the dressing but also add a tangy depth of flavor.

Incorporate Aromatics: Add the 2 tablespoons of minced shallots, 1 tablespoon of minced garlic, and 1/2 teaspoon of minced pimientos to the mixture. Stir well to ensure these ingredients are evenly distributed throughout the dressing, infusing it with their flavors.

Season: Sprinkle in the 1 tablespoon of Italian seasoning, 1/4 teaspoon of salt, cracked pepper to taste, and a pinch of crushed red pepper. These seasonings will add the classic Italian dressing herbs and spices, along with a little heat and zest.

Emulsify with Oil: Slowly pour in the 1 cup of avocado oil while continuously whisking. This process, known as emulsification, helps to blend the oil and vinegar together so they don’t separate. Avocado oil is chosen for its mild flavor and health benefits, but make sure to pour slowly and whisk vigorously to create a smooth, cohesive dressing.

Taste and Adjust: Give your dressing a taste test and adjust the seasonings if necessary. If you prefer it a bit saltier, add a pinch more salt, or if you like it spicier, a little more crushed red pepper can be added.

Store: Transfer the dressing to a glass jar or a bottle with a tight-fitting lid. This dressing tastes best after the flavors have had time to meld together, so refrigerate it for at least an hour before serving. Shake well before each use.

This recipe is great for the Low Carb Spicy Hoagie Spaghetti Squash, but also works well as a sub dressing, salad dressing, marinade, sauce for sauteed veggies, or for any other occasion that you might want to use an Italian dressing.