Saturday, October 11, 2014

Easy Zucchini Spaghetti with Bolognese Sauce

Easy Zucchini Spaghetti with Bolognese Sauce
Gluten Free, Dairy Free, Paleo

This is one of my favorite dishes to make and super easy.  It's the perfect meal to make when you need something fairly quick.
 I love how zucchini pasta (I like to call them zoodles) taste and look like regular pasta.  The best part is they are gluten free, dairy free and good for you!

This recipe is simple and can also be adjusted to be vegan.

Recipe:  Zucchini Spaghetti with Bolognese Sauce
Recipe by:  Gluten Free Jersey Girl

Serves 1


2 Medium Zucchini
1 Jar of your favorite spagetti sauce (I used Rao's Homemade Marinara Sauce)
1/2 cup shredded cauliflower
1/4 of white onion
1/2 clove of garlic, chopped
1 packaged turkey burger
Sea salt to taste

Equipment Needed:  Spiralizer or Vegetable Peeler

Note:  You can use a regular potato peeler and hand cut into spaghetti style strips for more of a thicker noodle.


Spiralize your zucchini

I like to warm them either in a dry frying pan for a few minutes or medium heat in the microwave for about 40 seconds, just so they are a little bit softer.  Zucchini has a lot of water, so be sure to drain after warming.  Do not overcook because the zoodles will get very soggy.

Place a bowl over your noodles so the heat will allow the zoodles to soften and then drain again.  

Cook onions, garlic and cauliflower in a little water until soft.  
Drain and then take your turkey burger and break it apart and cook in the same pan.

For vegan, replace turkey burger with 1/4 cup of white beans.

Once cooked, add the onion, garlic and cauliflower mixture and cook to combine all the flavors together.  Add spaghetti sauce and cook everything together for a few minutes.  

Once everything is heated together, drain your zoodles one more time, then top with the bolognese sauce and ...  simply Enjoy ...

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