Low Carb Zucchini Spaghetti with Meat Sauce

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I absolutely love this substitute for spaghetti. And it is so easy to fix while I’m making spaghetti for the rest of the family.

Yup, that’s right. I almost always fix something different for myself than I do for the rest of the family. I just can’t get my guys (husband and two sons) to switch to my low carb lifestyle. But that’s okay, it isn’t that much of an inconvenience. I just zoodle a zucchini while I’m letting my sauce simmer, and saute in garlic and olive oil while I boil their spaghetti noodles. It’s so good!

I prefer to make my own spaghetti sauce because that way I know exactly what is in it. However, if I am in a hurry, I’ll grab a jar of spaghetti sauce that I keep on hand, usually Prego Traditional, and spice it up a bit by adding basil, garlic, onion powder, oregano, salt and pepper.

It really doesn’t take long to make a simple spaghetti sauce using crushed or whole tomatoes. I usually cook my spaghetti with ground beef, and sometimes I’ll add small meatballs. Here is my recipe for a simple homemade spaghetti sauce.

Prepare Spaghetti Sauce:

  • Brown ground beef over medium heat, drain.
  • Add garlic and cook for a minute.
  • Add crushed tomatoes and tomato sauce.
  • Add onion powder.
  • Add oregano.
  • Stir.
  • Cover and simmer for 20 minutes. Meanwhile, prepare zucchini zoodles.
  • Add fresh basil leaves during the last minute of cooking.
  • Remove basil leaves before serving, unless you used dried basil.
  • Season with salt and pepper to taste.
  • Serve immediately over pasta or zucchini noodles. Before serving, you can also sprinkle some basil on top.
  • Sauce can be stored in refrigerator for up to a week, or in the freezer for up to 6 months.
  • Yield: 5 cups

Prepare Zucchini Zoodles:

  • First, start out with a small to medium zucchini, enough for one serving.
  • Using a Spiralizer, Vegetti or Julienne peeler, zoodle a zucchini.
  • One zucchini will fill a standard soup bowl, but will shrink while cooking because of the water content.
  • Heat olive oil in skillet.
  • Add minced garlic and saute for a minute.
  • Add zucchini zoodles and stir.
  • Cover and simmer zoodles until tender, approximately 10 minutes. I do this while the spaghetti is boiling for the guys.
  • Top zoodles with 1/2 cup of meat sauce. Sprinkle with grated parmesan cheese.

Bon appétit!


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