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I have always loved tomatoes and all things involving tomatoes, but during pregnancy it reaches a whole new level. Prior to the real food switch, spaghetti and lasagna were my favorite foods. Luckily, I don’t have to give them up!
My absolute favorite substitute for pasta is zucchini and squash. There are many variations in how to slice the squash. One I haven’t tried, but Carrie from Deliciously Organic suggested is a tool that actually makes the squash into “noodles”. Thanks to Katie from The Wellness Mama, I have made various adaptations of her Beef and Zucchini Skillet a million times and never get tired of it.
Beef and Zucchini Skillet with Easy Homemade Pasta Sauce
- 3-4 medium zucchini or yellow squash
- 1 onion, diced
- 1 pound of grass-fed ground beef, browned and cooked through
- shredded grass-fed cheese, I use Kerrygold
- 1 15oz can organic tomato sauce, no salt added
- 1 tsp garlic powder, onion powder, thyme, oregano, basil
- salt and pepper, to taste
- splash of balsamic vinegar and olive oil – I think it adds a little kick, but it’s an optional touch.
Slice zucchini or chop however you like – there’s no wrong way to do this. Saute zucchini and onion until tender. I usually leave it a little al dente to get a little crisp. While zucchini and onion are cooking place tomato sauce, spices and splash of balsamic vinegar and olive oil (if using) in a pan until heated through and spices are well incorporated. Now that you have your beef, zucchini and sauce, simply layer your plate with a couple spoonfuls of each to make the best alternative to spaghetti you will ever eat.
My 19 month old daughter LOVES this and it’s the only way she will eat zucchini. We had this for lunch today and it was even more exciting since she ate out of her “neemie” (Finding Nemo) bowl.
We also finished off lunch with some yummy almond meal chocolate chip cookies. She even “helped” me make them this time. Total time from start to finish is under 20 minutes. Yum!