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I know I have said this about a million times now, but I miss pasta.  I have been struggling lately to stay the course of gluten free Paleo eating, so every day I have been trying to com up with new recipes that will help me get through it.  One of the things that definitely includes pasta that I have missed the most is spaghetti surprisingly.  It’s hard when you don’t have pasta to find something to put the sauce over besides plain old meat.

For some, this might not be that big of a challenge, they will just throw some sauce over a slab of meat, but I like to have lots of vegetables to balance out my meat so I don’t think about what I am eating so much.  Pasta has usually held the place of that distraction but now I am turning to my dear old friend veggie to take that spot.  I have been wanting to try using zucchini or squash as a substitute lately, so today I finally gave it a shot.

Now, let me first state that you cannot expect it to taste like pasta, let’s be clear about that.  That being said, the texture and bulk it adds to a meal was much more satisfying and tasty than I expected.  I watched a how-to video on Summer Tomato and she showed exactly how to get these beautiful “noodles”.  I used a vegetable peeler just like she did.

 

 

Serves: 1

1 yellow squash (or zucchini)

Olive Oil and Butter for sautéing

Aidell’s Andouille Sausage (or any other nitrate free meat product)

Your favorite Spaghetti Sauce (I used Chef Ricardo’s Mucho Macho – read your ingredients label carefully to ensure no sugar and other sketchy ingredients)

Start by cooking your meat (I grilled my sausage for 10 minutes on high, rotating every couple minutes) and slicing it up.  I then heated up the tomato sauce in the microwave.

To prep the “noodles”, I used a vegetable peeler and just shaved long thin slices off the squash.  Every time I shaved a slice off, I turned the squash a quarter turn.  When I got down to the seeds I stopped to the noodles wouldn’t get soggy.  I did choose to use the outside peel slices as well.

Next, heat a pan over medium high with a little olive oil and butter.  Once heated, toss in the squash and cook for no more than 2 minutes (I did about a minute and a half).  You don’t want the noodles to get soggy.

I tossed the sausage, sauce, and “noodles” together and topped with a little parmesan.  It was fantastic!

 

 

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