Sunday, January 5, 2014

Update on Low Sodium Spaghetti

I have to update all of you on that low sodium spaghetti I made the other day.  None of us could stand eating it!!!

You can see the original recipe here.

So I started thinking how to spruce it up a bit still keeping it low in sodium.

~Baked Spaghetti~

I added 2 ounces of fresh mozzarella which is 60 mg, 2 tablespoons of sour cream which is 15 mg of sodium and 1/4 tablespoon of lite iodized salt which is 290 mg.  That all added together with the original recipe divided by 4 equals 231 mg....which is still low.  And let me say, it tasted wonderful!!!  The hubby dug in right away as you can see by the photo.

Dinner is ready for tomorrow!

It tastes like baked spaghetti is supposed to!  Now it will not go to waste which was driving me insane with the thought of that.  

I also went to the store and found a salt substitute called "no salt" tastes just like salt but will have to watch because it is high in potassium.  But it is a nice replacement.  Oh, and a no salt added ketchup...who knew?!


  1. Good for you. There is so much sodium loaded into everything it isn't funny. Your recipe adaptation sounds great. Happy eating!!! xo Diana

  2. Oh, I just made baked spaghetti, Melanie. You're the first person I know who makes this also. Isn't it YUMMY? I've never tried it with mozzarella though, just cheddar cheese.

    Have a fun weekend.



Thank you so much for stopping in...I love hearing from you! Hugs, Melanie