One of the common foods that people look to replace on a low carb diet is pasta. One of the great substitutions is spaghetti squash. While spaghetti squash does form long strings, somewhat like spaghetti, I don't really think of it as being the same a spaghetti at all, and doesn't really taste the same to me. It is however a great part of a tasty meal.
This dish is pretty basic with meatballs (made with ground beef from grass fed beef of course), a simple homemade marinara sauce (to avoid store-bought sauce with added sugar,) and the spaghetti squash. (Hint: When I make the pasta sauce, I use just a pinch of baking soda. This cuts some of the acid from the tomatoes, which is something that the sugar normally in the store-bought sauce would do. Don't use much though since otherwise it will make the sauce taste pretty flat.)
This recipe cleverly uses the halves of the spaghetti squash shells as the bowl. We ended up with 4 individual meals from one squash and a pound of ground beef.
From a macronutrient perspective this is a good dish. There are some carbs coming from the spaghetti squash itself, something like 10 gms. of which more than 2 gms. are fiber. Otherwise there's plenty of fat and enough protein from the mozzarella cheese and meatballs.
The quality of this dish is good as well. The grass fed beef is great. The only hesitation I have is the mozzarella cheese since I don't know the source of the milk for the cheese I used. (Could be grass fed, but more likely from a factory farm and fed plenty of grains.) But it was a more natural mozzarella that I used -- only a couple ingredients on the label and not a highly processed/preserved shredded mozzarella. Also, using that kind of mozzarella melts and tastes much better.
Nothing exciting on the micronutrient scale but certainly nothing terrible since I tried to use good ingredients from good sources.