Low Carb Butternut Noodles with Meat Sauce

So far, I have shared low carb spaghetti recipes with you consisting of zucchini noodles, cabbage noodle and now butternut squash noodles.
As we all know the wheat pasta noodles are not good for you, so with a little thought we can substitute pasta noodles with healthy vegetables and still be totally satisfied.
Healthy change is most effective when we start with our diets. We all need to make a change in the way we eat, we need to take a look at ourselves and our children and start making healthier choices when it comes to putting something into our mouths.

I hope this recipe is one that will help make a change to the way you eat. Enjoy!

Butternut Noodles, Meat Sauce

Tip: “Freeze the leftovers for a quick dinner another night!”

Meat Sauce

2 pounds lean ground beef

2 cups bacon crumbles (same bacon used on pizza)

1 medium white onion

1 small red bell pepper

1 tsp oregano

½ tsp red pepper flakes

1 tsp garlic powder

2 cups marinara sauce (Kirkland brand) 6 net carbs per ½ cup
Noodles

1 small butternut squash 300grams steamed

Preparing the butternut noodles are a little bit of a challenge, I’ve found that the narrow part of the squash, that’s completely solid, is the piece that works really well with a spiral slicer. Peel off the skin and run it through the Joyce Chen Spiral Slicer.
Now the wider part of the squash it a bit trickier, I basically cut them into chunks and ran them through the spiral.
The pieces left over I chopped into tiny pieces and cooked in the sauce as illustrated in the video.
Combine ground beef, peppers, onions, spices in a skillet completely cook.
Add tomato sauce and remainder of left over pieces of squash (the pieces you could not make into noodles), stir, simmer for 10 minutes.

Steam noodles for 5 minutes in a steamer or place on cookie sheet with tablespoon of olive oil, bake 350 F for 5 minutes.

Divide up the noodles, top with meat sauce.

Noodles: 3 servings; 8.9 net carbs

Sauces: 6 servings; 4.7 carbs

Yeild: 13.6 net carbs per serving

Stay healthy and live well,

Gayle