This isn’t terribly low-carb, but it sure can pull you out of the hole when you’ve got vegetarians coming to dinner.

Yield: 4 servings, each with 19 grams of carbohydrates and 4 grams of fiber, for a total of 15 grams of usable carbs and 7 grams of protein. (Analysis does not include optional meat.)

INGREDIENTS 

• 3 cups cooked spaghetti squash
• 1/4 cup water
• 3 tablespoons soy sauce
• 5 tablespoons tahini
• 1 1/2 tablespoons rice vinegar
• 1/2 teaspoon red pepper flakes
• 1 tablespoon sesame seeds
• 2 to 3 tablespoons peanut oil or other bland oil
• 1 1/2 cups mushrooms, thickly sliced
• 2/3 cup diced green pepper
• 1/2 cup diced celery
• 1/2 cup chopped onion
• 1/4 pound snow peas, cut into 1-inch lengths
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, crushed
• 1/2 cup cooked shrimp or diced leftover chicken, pork, or ham per serving (optional)

INSTRUCTIONS

1. Place the cooked spaghetti squash in a large mixing bowl.
2. In a separate bowl, combine water, soy sauce, tahini, rice vinegar, and red pepper flakes. Mix well and pour over the spaghetti squash. Set aside.
3. In a small, heavy skillet over high heat, toast the sesame seeds by shaking the skillet constantly until the seeds start to “pop.” When they start making popping sounds and jump in the skillet, turn off the heat and shake the seeds out onto a small plate to cool. Set aside.
4. Just before serving, heat the oil in a large skillet or wok. Add the mushrooms, green pepper, celery, onion, snow peas, ginger, and garlic, and stir-fry over high heat for 7 to 10 minutes or until tender-crisp.
5. When the vegetables are done, add them to the large mixing bowl with the spaghetti squash mixture, and toss until well combined.
6. Divide the vegetable and noodle mixture into serving plates. Top with cooked shrimp, chicken, pork, or ham (if using) and sprinkle sesame seeds over each serving.