Tuesday, November 26, 2013

Simple Spaghetti (PALEO, GAPS, SCD)

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Okay, you're probably wondering what these noodles are made of. Well, they're made of zucchini squash, my friend! I was a bit skeptical at first as well, but I must say- I prefer them over grain noodles any day. They're versatile, and go well with an array of flavors. I highly recommend keeping your refrigerator stocked with zucchini (or yellow summer squash) for those times when you need to throw together a quick meal. When added to baked dishes, or used as an alternative to grains, squash really takes on a bread-like flavor. This is especially convenient for those of us who are on a grain free diet! 

This particular recipe is one of the simplest I can think of; it requires only 3-4 ingredients, and takes less than 20 minutes to prepare! If you're not short on time, you can really make this dish something special.

You're also probably wondering how I managed to cut the zucchini into long, thin, noodles. To make these noodles, you'll need either a mandoline slicer or a spiralizer (I use the mandoline slicer).


  • 1 pound of organic, grass-fed ground beef
  • 1 can of organic diced tomato (or 1 1/4 cups of freshly diced tomato)
  • 2 medium organic zucchini squash
  • 1 medium organic white onion, diced
  • 2 tablespoons of organic dried basil
  • 1 tablespoon of organic garlic granules (or1 large clove of garlic, minced)
  • 1 tablespoons of organic dried oregano 
1. Cook ground beef until it is medium-well done. (You can also form meatballs with the ground beef!) While your beef is cooking, you can begin slicing/spiralizing your squash. 

2. Add diced onion, garlic, basil, and oregano. Saute until onions are softened.

3. Add tomato, and simmer for 5 minutes. 

4. If you want to warm and soften your noodles, you can add them to the pan with your sauce for a few minutes. However, I like to top the raw zucchini noodles with my sauce mixture. 



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All recipes are original creations by Tyler Peacock (The Primitive Homemaker), unless otherwise noted. If you wish to use a recipe on your own recipe or blog, please provide your readers with the link to my original recipe.