Low-carb Thanksgiving alternatives for a healthy holiday meal

Low-carb celebrity TV cooking king George Stella

If you are a fan of the culinary side of livin’ la vida low-carb, then no doubt you are already familiar with the supercharged energy of George Stella. As for the former television star of the show “Low Carb and Lovin’ It” on The Food Network, today George has expanded his audience even further by sharing deliciously healthy low-carb recipes with well over a million viewers each week on QVC. Tune in to “The Livin’ La Vida Low-Carb Show with Jimmy Moore” on Wednesday to hear one of my most unique podcast interviews ever with the one and only George Stella.

But since this is Thanksgiving week, George wanted to treat “Livin’ La Vida Low-Carb” fans with a special selection of his favorite low-carb recipes for the holiday season. He’s confident you will be able to stick with your healthy low-carb lifestyle even through the holidays if you choose better alternatives like the ones I’m about to share with you today that come from his bestselling books George Stella’s Livin’ Low Carb: Family Recipes Stella Style and Eating Stella Style: Low-Carb Recipes for Healthy Living. Enjoy your special low-carb meal on Turkey Day a little better with these oh-so-amazing dishes! THANK YOU George Stella and Happy Thanksgiving to all!

Spaghetti Squash
1 medium spaghetti squash (about 3 pounds)

1. Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure).

2. Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.

*You can reheat the squash strands by dipping with a strainer in boiling water just before serving.

Cook’s Note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain with butter or with marinara sauce, scampi, or even Alfredo.

Yield: 8 servings

Calories: 24
Total Fat: 0 grams
Saturated Fat: 0 grams
Carbohydrates: 5 grams
Net Carbohydrates: 4 grams
Fiber: 1 gram

Wild Mushroom Turkey Gravy

Here’s the perfect way to use those juices and drippings from your next roasted turkey. There’s more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you’re eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it’s a great accompaniment to anyone’s Thanksgiving turkey!

2 cups defatted turkey juices from turkey roasting pan or homemade turkey or chicken stock
1/2 cup heavy cream
3 tablespoons unsalted butter
10 ounces shiitake mushrooms, rinsed, stemmed and sliced
1 tablespoon chopped fresh thyme leaves
1 clove garlic, minced
1/4 cup dry sherry
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar

1. Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.

2. Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes

3. Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.

Yield: 8 servings (about 1 2/3 cups)
Prep Time: 10 minutes
Cook Time: 15 minutes
Ease of preparation: easy

Calories: 113
Total Fat: 10
Saturated Fat: 6
Carbohydrates: 3
Fiber: 0.5