ZUCCHINI NOODLE SPAGHETTI
One of my favorite low carb dishes is making spaghetti utilizing spaghetti squash in place of pasta. However, spaghettii squash can be time consuming to prepare so today I used my new spiralizer to make zucchini noodles. It was not only heavenly but filling with amazing macros!
What you will need:
- A spiralizer and large pan. I found my spiralizer at Bed, Bath & Beyond. You can view it Here
Ingredients:
- 1 large zucchini
- Lean meat of your choice. I use IconMeals extra lean ground turkey
- Seasoning of your liking if meat is not pre-prepared or seasoned
- Olive Oil
- Parmesan cheese or cheese of liking
- Onion and/or mushrooms (I use red onion and shiitakis)
- Organic low cal tomato sauce
Directions:
- Use spiralizer to make zucchini noodles. One zucchini will make plenty for one serving.
2. In large sauté pan, add onions and mushrooms if desired. Sauté on medium high heat until cooked down.
3. Add meat and cook until browned unless pre-cooked.
4. In a separate pan add 1/2 tbs. olive oil and zucchini noodles. Cook 5 minutes or until tender on medium high.
5. Add sauce to cooked down noodles and simmer. I use an organic strained tomato sauce that has very good macros I found at a local specialty health food store (pictured below).
6. Place noodles and sauce in bowl, top with meat and vegetables. Add cheese if desired and enjoy!
MACROS: 262 Calories – 33G Protein/25G carbs – 8G fiber/3G fat **Utilizing 4oz. lean ground turkey, 1 cup organic strained tomato sauce, 50G of mushrooms and onions, and 2tbs. grated parmesan.
