This recipe doesn't use zoodles or spaghetti squash as a pasta substitute (though I love both of those ingredients). No, this delicious low carb baked spaghetti uses a lesser known but fairly widely available product - shirataki noodles.

Shirataki noodles look exactly like real spaghetti noodles, but they are made from the konjac flour or tofu, depending on the brand that you buy. They have a texture very similar to pho (rice noodles) and are extremely low (virtually zero) in calories and carbs, making them an incredibly versatile (and pretty damn awesome) pasta substitute.

I get shirataki noodles at Kroger and I've seen them at most major grocery stores, so you likely don't have to go to a specialized shop to get them. The noodles come packaged in water and, I'll warn you, they smell a bit fishy when you first open the package. But after you drain the water and rinse the noodles well, the smell completely disappears, I promise! The smell is the result of the water in the package absorbing the odor of the natural konjac root.

I used the noodles exactly like I would use cooked pasta in this baked spaghetti. To keep things light, I used extra lean ground turkey, cottage cheese, and light sour cream along with a low/no sugar added spaghetti sauce. It's so good, I promise you won't miss the "real thing". Enjoy!

Low Carb Baked Spaghetti

Author: Erin Browne
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 6 servings 1x

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Ingredients

Scale

1 lb extra lean ground turkey
Salt and pepper.
1 small yellow onion, finely chopped
1 6oz jar of sliced mushrooms, drained and chopped into smaller pieces
2 tsp Italian seasoning
24oz jar no sugar added pasta sauce (I use Ragu Simply or Rao's)
2 8oz packages of Shirataki noodles
8oz light sour cream
6 oz low fat (2%) cottage cheese
1 cup part-skim mozzarella cheese

Instructions

Preheat oven to 350F.
Cook ground turkey in a large nonstick skillet, seasoned with salt and pepper, until no pink remains, and then set aside on a plate. Let any juices remain in the skillet and add a little cooking spray if needed. Add the onions and cook until translucent, then add the mushrooms and continue cooking until heated through.
Return the ground turkey to the pan and add the Italian seasoning and the spaghetti sauce. Let cook on low while completing the next steps.
Place the Shirataki noodles in a colander and rinse several times with cold water until the noodles have no odor. Warm a large skillet or pan on medium heat and toss the rinsed noodles in the pan for several minutes.
In a large bowl, mix together the noodles with the sour cream and cottage cheese.
Layer the noodle mixture at the bottom of a baking dish (either a deep 10x10 or a 9x13 would be fine) and then top with the turkey mixture. Sprinkle cheese on top and bake for 15-20 minutes until cheese is melted and casserole is heated through.