This Low Carb, High Protein Spaghetti alla Vodka is a great, healthy swap for traditional pasta! The roasted spaghetti squash and blended cottage cheese makes a creamy, protein-packed twist on a classic Italian favorite. It’s rich, comforting, and light enough for a weeknight dinner without sacrificing all the yummy flavors!
SERVING SIZE: 3-4
INGREDIENTS:
1 spaghetti squash, cut into rings (not lengthwise) and deseeded
½ cup diced onion
½ tsp red chili flakes, to taste (a little goes a long ways!)
1 tsp salt
½ tsp pepper
3 cloves garlic, pressed or minced
2 tbsp olive oil
½ cup tomato paste
⅓ cup vodka
1⅓ cups cottage cheese, blended with ¼ cup water
⅓ cup water (to thin sauce)
½ cup grated Parmesan cheese (reserve some for topping)
Handful of fresh basil, chopped
THE RECIPE:
Preheat your oven to 375°F (190°C).
Slice the spaghetti squash into 1-inch rings and remove the seeds.
Place rings on a baking sheet and bake for 50 minutes.
Once cooked, let cool slightly, then use a fork to shred the flesh into spaghetti-like strands. Set aside.
In a large skillet over medium heat, add olive oil.
Sauté diced onions for 3–4 minutes until soft.
Add garlic, chili flakes, salt, and pepper. Stir and cook for 1–2 more minutes.
Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
Pour in the vodka, stir, and let it simmer for 2–3 minutes to cook off the alcohol.
Blend the cottage cheese with 1/4 cup water until creamy.
Add the cottage cheese mixture and ⅓ cup water to the pan.
Stir well until the sauce becomes creamy and smooth.
Add the Parmesan cheese and let it melt into the sauce.
Add the spaghetti squash strands to the pan and toss to coat evenly in the sauce.
Simmer for 2–3 minutes to heat through and allow flavors to meld. Taste and adjust seasoning if needed.
Top with extra Parmesan and fresh chopped basil.
Enjoy this yummy high-protein, low-carb swap for Spaghetti alla Vodka!
Low Carb, High Protein Spaghetti alla Vodka
Ingredients
- 1 spaghetti squash cut into rings (not lengthwise) and deseeded
- 1/2 cup diced onion
- 1/2 tsp red chili flakes adjust to taste (a little goes a long ways!)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic pressed or minced
- 2 tsbp olive oil
- 1/2 cup tomato paste
- 1/2 cup vodka
- 1 1/3 cups cottage cheese blended with 1/4 cup water
- 1/3 cup water to thin sauce while cooking
- 1/2 cup grated Parmesan cheese reserve some for topping
- 1 handful fresh basil chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the spaghetti squash into 1-inch rings and remove the seeds. Place rings on a baking sheet and bake for 50 minutes.
- Once cooked, let cool slightly, then use a fork to shred the flesh into spaghetti-like strands. Set aside.
- In a large skillet over medium heat, add olive oil.
- Sauté diced onions for 3–4 minutes until soft.
- Add garlic, chili flakes, salt, and pepper. Stir and cook for 1–2 more minutes.
- Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
- Pour in the vodka, stir, and let it simmer for 2–3 minutes to cook off the alcohol.
- Blend the cottage cheese with 1/4 cup water until creamy.
- Add the blended cottage cheese mixture and ⅓ cup water to the pan. Stir well until the sauce becomes creamy and smooth.
- Add the Parmesan cheese and let it melt into the sauce.
- Add the spaghetti squash strands to the pan and toss to coat evenly in the sauce.
- Simmer for 2–3 minutes to heat through and allow flavors to meld. Taste and adjust seasoning if needed.
- Top with extra Parmesan and fresh chopped basil.
Video
@katieaustin Some of my best work yet!!! Let’s make healthy, low carb, high protein spaghetti alla vodka sauce!!!!!
♬ original sound – Katie Austin
