Keto-Friendly Spaghetti
Enjoy a delicious and guilt-free pasta meal with this keto-friendly spaghetti. Instead of traditional pasta, this recipe uses squash noodles, combined with grass-fed ground beef, aromatic spices, and tangy tomatoes, offering a flavorful and nutritious dish that satisfies cravings while keeping you full and energized.
Equipment
- Spiralizer or julienne peeler
- Large skillet
- Medium saucepan
- Baking sheet
Ingredients
- 2 medium-sized squash zucchini or spaghetti squash
- 1 lb grass-fed ground beef
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 cup tomato sauce sugar-free
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Grated Parmesan cheese optional, for garnish
- Fresh basil leaves optional, for garnish
Instructions
- Prepare Squash Noodles: Use a spiralizer or julienne peeler to create squash noodles from the zucchini or spaghetti squash. If using spaghetti squash, cut it in half, remove seeds, and bake at 400°F (200°C) for 40 minutes, then scrape out the noodles with a fork.
- Cook Ground Beef: In a large skillet, heat olive oil over medium-high heat. Add diced onion and garlic, and sauté until translucent. Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat.
- Make the Sauce: In a medium saucepan, combine diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
- Combine and Heat: Add the cooked ground beef to the tomato sauce and mix well. Continue to simmer for another 5 minutes.
- Serve: Place squash noodles in serving bowls, top with the beef and tomato sauce mixture, and garnish with grated Parmesan cheese and fresh basil leaves if desired. Serve immediately.