Beef and Vegetable Bolognese with Spaghetti Squash

Beef and Vegetable Bolognese with Spaghetti Squash
Beef and Vegetable Bolognese with Spaghetti Squash

This rich, hearty sauce is husband and kid approved!  It tastes so good with the roasted spaghetti squash.  In fact, I think it has even more flavor than traditional pasta.  This recipe will be a weeknight staple in your home.  Hope you give it a try!

Ingredients:

For the Sauce:

1 lb. lean ground beef

1 28 ounce can Hunts Diced Tomato Basil Garlic and Oregano pureed in a food processor or blender until smooth

1 medium yellow onion diced

3 large carrots diced

3 stalks celery diced

2 cloves garlic minced

2 tsp. garlic powder

1 tsp. onion powder

1/8 tsp. crushed red pepper

1/4 tsp. black pepper

2 tsp. sea salt

1 tbsp. Italian seasoning

For the Spaghetti Squash:

1 large spaghetti squash (If making for more than two people use 2 squash.  I do 1/2 a squash per person)

1 tbsp. extra virgin olive oil

½ tsp. sea salt

¼ tsp. black pepper

¼ tsp. Italian seasoning

Instructions:

Preheat your oven to 400 degrees.  Cut the spaghetti squash in ½ and scoop out the seeds.  Place on a baking sheet lined with foil, and drizzle the olive oil on each half.  Sprinkle with the salt, pepper and Italian seasoning.  Place in the oven and cook for about 40-50 minutes.   While the squash is cooking preheat a large sauce pan on medium high heat and add the ground beef.  Brown the beef completely and strain out any access grease.  Put the meat back on the heat, and add the vegetables and seasonings.  Cook for about 7-8 minutes stirring frequently.  Add the pureed tomato sauce and stir until well combined.  Cover and simmer on medium low until the vegetables are tender.  This takes about 20-30 minutes.  Scrape out the cooked spaghetti squash with a fork and serve the sauce on top.

Garnish with a sprinkle of fresh or dried parsley and enjoy!
Garnish with a sprinkle of fresh or dried parsley and enjoy!

Enjoy!

Zesty Tuna Zucchini Pasta Salad (Gluten-Free)

Hi guys!  If your trying to stay away from gluten and/or carbs in the evening then you’re gonna love this quick, easy recipe!  I used my Spirooli to make zucchini pasta, but if you don’t have one, a vegetable peeler will work just fine to create that pasta like shape.

Ingredients:

4 medium zucchini

1 large red bed pepper sliced

1/2 cup thinly sliced onion

1/2 cup diced celery

(1) 6.4 ounce package of White Albacore Tuna

1 tbsp. of extra virgin olive oil

1 tbsp. Mrs. Dash Tomato Basil Garlic seasoning

Juice of 1/2 lemon

Instructions:

Use a Spirooli or vegetable peeler to create zucchini “pasta”.  Place in a large bowl and add the red bell peppers, onions, celery and tuna.  In a small bowl add the lemon, Mrs. Dash seasoning and olive oil. Whisk until combined and pour over the salad.  Toss everything together and serve.

Serves two.
Serves two 🙂

Enjoy!

 

Easy Peasy Lemon Pepper Chicken with Zucchini Pasta

I love the fresh taste of lemon in this dish!  The zucchini noodles make it filling but not heavy.  I used a Spirooli that I purchased at Bed Bath and Beyond with a 20% off coupon for $20, but a good old vegetable peeler will also do the trick.

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Ingredients:

1 lb. of ground chicken, turkey or turkey breast

2-3 tbsp. of extra virgin olive oil

3 medium zucchini made into “pasta” (I used the course cut blade on my Spirooli) Substitute a vegetable peeler if you don’t have a Spirooli.

Juice of 1 lemon

1 medium onion sliced thinly

1 grated carrot

1 red bell pepper cut into thin strips

2 cloves of garlic minced

1 tbsp. Mrs. Dash Lemon Pepper Seasoning

1 tsp. sea salt

Instructions:

Start out with the zucchini by making it into “pasta” using either a Spirooli or vegetable peeler.  Put the zucchini “noodles” in a medium bowl when you’re finished and squeeze the juice of 1 lemon on top.  Toss the zucchini in the lemon juice with your hands until evenly coated (this will prevent discoloration and add a bright, fresh taste).  Heat 1 tbsp. of olive oil in a large nonstick frying pan over med high heat and brown the ground meat of your choice.  Drain off any excess fat if necessary.  Add another tbsp. of olive oil to the pan and add in the onion and peppers.  Cook for about 5-6 minutes on medium heat stirring often.  Add the carrots, garlic and seasonings, and cook for an additional 3 minutes. (If the mixture is getting dry add 1 more tbsp. of olive oil or chicken stock.)  Add in the zucchini “noodles” and stir everything together until combined.

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Let cook for about 2-3 minutes until the zucchini cooks down just a touch.  You still want it to have a little crunch to it, so make sure not to overcook.  If you’re cutting out carbs or gluten eat as is, otherwise you can serve with a small side of brown rice.  Now it’s ready to serve!

Garnish with fresh lemon slices
Garnish with fresh lemon slices

Enjoy! 

Guilt Free Spaghetti and Meatballs (Gluten-free)

Guilt Free Spaghetti and Meatballs (gluten-free)
Guilt Free Spaghetti and Meatballs (gluten-free)

 

One of my favorite comfort foods is good old spaghetti and meatballs, but it’s not the healthiest meal in the world.  It’s loaded with bad carbohydrates and fatty meat…not this version!  I substitute ground turkey breast instead of beef and roasted spaghetti squash for the noodles.  The end product is guilt free perfection!

Ingredients:

For the Spaghetti Squash:

1 large spaghetti squash

2 tsp. of extra virgin olive oil

½ tsp. sea salt

¼ tsp. fresh ground black pepper

¼ Italian seasoning

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Preheat your oven to 400 degrees.  Cut the squash in 1/2, scoop out the seeds and place on a medium baking sheet.  Drizzle with olive oil and massage the oil all over the squash with your fingers.  Sprinkle with salt, pepper and Italian seasoning.  Cook for 35-45 minutes.  Use a fork to scoop out the “noodles”.

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For the Sauce:

1 jar of organic marinara pasta sauce (I used Simply Balanced)

2 tsp. of extra virgin olive oil

1 medium onion diced

2 cloves of garlic minced

2 pinches of crushed red pepper flakes

1 tsp of dried basil

1 tsp. dried oregano

1/2 tsp. garlic powder

Heat a medium soup pot on medium high heat and add the olive oil.  Add the onions and sauté for a couple minutes before adding the garlic and seasonings.  Cook the garlic for a minute longer and add the jar of sauce.  Fill the empty jar ½ way up with water and shake it up to get the extra sauce.  Pour into the pot and stir everything together.  Cover and simmer for about 30 minutes on med low heat.

For the Meatballs:

1 lb. of ground turkey breast

1 egg

1 small onion diced

2 cloves of garlic minced

½ cup Mary’s Gone Crackers Original Crackers crushed up into breadcrumbs for a gluten free option or you can just use ½ cup of whole wheat breadcrumbs.

½ tsp. Italian seasoning

1 tsp garlic powder

¼ tsp. fresh ground black pepper

½ tbsp. sea salt

Pam Extra Virgin Olive Oil to spray on top of the meatballs

In a mixing bowl combine all of the ingredients together with your hands until well combined.  Be careful not to over-mix or you’ll turn out with a tough meatball.  Shape the meat mixture into meatballs a little bigger than a golf ball and place each one on a foil lined baking sheet.  Spray the tops with Pam and bake in the oven for about 20-25 minutes or until cooked through.

Add the meatballs into the sauce and serve over the spaghetti squash.  Garnish with parsley if desired.

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Enjoy!