People like to boo-hoo avoiding gluten and to be fair, it’s annoying and overly popular, but whatever — I genuinely notice a difference in how hungry I feel and the kinds of foods I crave and what my mood is like when I avoid flour and sugar. It’s not the same as being gluten free, but the gluten-free craze has helped me find new products. It works for me.
But I miss pasta sometimes. I made Pad Thai with a spaghetti squash and it was delicious — but the texture was off. I wasn’t getting the sticky noodles I loved, the textures were all mushy on mushy on mushy.
Zucchini noodles seemed like the answer — their texture is much, much closer to regular pasta. So, I bought a fancy (jk, it was $10) julienner on Amazon and made zucchini spaghetti. Here is what you need to try it:
1lb ground beef
I use an entire onion and a bunch of garlic cloves because they are superfoods and I love them.
The first thing to do is to julienne the zucchinis so that you can cook the meat and sauce while they sweat. Just slice them with a julienner (pictured) or cut them as small as you can with a knife. Julienning two with a peeler only took a few minutes.
When you’re done pile them into a colander and mix salt in. Let it drain for ~30 min.
While you’re waiting, cut up the onion and press the garlic and cook it with the ground beef. Enjoy the delicious aroma now filling your home.
If you’re done with this before your zucchinis are finished draining just put the pan on simmer. When you’re ready, rinse the zucchinis and add them and the spaghetti sauce to the pan. Cook on a medium low heat for a few minutes until it’s all heated. You can also pour the sauce mixture over the lukewarm zucchinis if you want, I prefer mine slightly cooked.
Sprinkle with cheese if you want.
Eat and enjoy.