Raise your hand if you don’t love spaghetti?
… crickets …
Unfortunately, gluten is a major source of inflammation for a large number of people, and those who aren’t sensitive to it should be mindful about eating it in moderation to prevent developing issues in the future. Cue this recipe! Made with zoodles (zucchini noodles) instead of flour-based pastas, this dish is a great way to enjoy a classic bowl of spaghetti without causes and GI distress or uncomfortable side effects!
1 tbsp extra virgin olive oil
2 lbs ground beef (we recommend 90/10)
12oz tomato sauce
2 cloves garlic, minced
1 tbsp oregano
1 tbsp thyme
1 tbsp basil
Use a spiralizer to create noodles from the zucchinis. Place the zoodles in a frying pan over medium heat for about 30 seconds. Be sure not to cook them too long, or else they get soggy! Set to the side.
Warm the olive oil in the empty pan, then put the ground meat in until it’s fully cooked. Pour the tomato sauce over the meat, then add the garlic, oregano, thyme, and basil. Stir the combine.
Divide the zoodles between four plates, then top with a quarter of the meat sauce, and enjoy!
Nutrition Facts per 1/4 of dish: 452 calories, 23g fat, 22g carbs, 39.6g protein