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Spaghetti and meat sauce was the first meal we ate in our very first house as 18 & 20 year old newlyweds. It was the first meal I really learned how to make as a kid. A jar of sauce, some ground beef and noodles. If I’m feeling fancy – onions, mushrooms and basil too.
Since going gluten free this meal was easy to change up with gluten free noodles. Since taking grains mostly out of my diet it has been harder to find easy weeknight meals. I had lost a lot of my standbys. When I heard about zucchini noodles (zoodles) I was skeptical but figured I’d try it someday.
We finally got a spiralizer (affiliate link) during an Amazon sale a few months ago and since then have made this meal more than a handful of times. No, they do not taste just like pasta, but they don’t have a strong flavor, they have a nice texture and they make an awesome, filling paleo meal super easy.
To make, peel and spiralize some zucchini (green or yellow but I prefer green). For Jared and I 4-6 is plenty depending on the size but I’ll usually do around 8 for leftovers. Lay them out on a paper towel to soak up some of the moisture. You can salt them to sweat out some moisture as well. (I usually pat them down before sticking them in the pan).
Meanwhile brown some grassfed ground beef. We use 1 lb. Add salt, pepper and spices to taste. Throw in a jar of paleo friendly spaghetti sauce (This is the hardest part of the whole meal – finding organic spaghetti sauce without sugar in it. I prefer mine without anyway. You should be able to find at least one or 2 at any store you shop at though, just keep reading!) to warm up together.
Back to the noodles – right before you’re ready to eat throw the (dried as best as you can) zoodles into a hot pan with a bit of olive oil. I’m not cooking them here, just making sure they’re nice and warm. Pour meat sauce over noodles and enjoy without the carb coma afterwards!
Make it your own with extra toppings or mix ins.