29 Dec Paleo Spaghetti

Have you ever noticed that the longer you look at the word “Spaghetti” the weirder it looks? Seriously. We love spaghetti in the Kremer household; in fact this is Dr. K’s go-to meal when I’m working late. He actually made, and photographed the dish for this recipe! Go Dr. K! This recipe uses zucchini noodles in place of your standard, gluten and carb-filled junk noodles. No, these do not taste like something you’d order from the Spaghetti Factory. BUT they still taste amazing and won’t leave you with that gut-bomb, what-the-heck-have-I-done-to-myself feeling that so often accompanies downing a big plate of pasta and other grains.

Ingredients 

• 1 pound ground meat (we often rotate through turkey, elk, beef and buffalo)
• About 2 cups white button mushrooms, sliced
• About 2 cups tomatoes, chopped (whatever you have on hand is just fine)
• 1 small onion, chopped (about 1 cup)
• 3-4 cloves garlic, minced
• Salt and pepper to taste
• 10 oz tomato sauce
• 1 tbs Italian seasoning blend

Steps:

1. In a large saucepan over medium-high heat, brown the ground meat until cooked through. Drain excess fat.
2. Reduce heat to medium and add onion, garlic, mushrooms and tomatoes to the meat. Cook about 5 minutes until vegetables become tender and onions translucent.
3. Add tomato sauce and seasoning.
4. Reduce heat to low, cover, and let simmer until ready to enjoy.

Zucchini Noodles

1. Use a mandoline or spirilizer to create noodles (each device is a little different so simply follow the instructions on your mandoline or spirilizer). Spaghetti squash also works in place of zucchini noodles.