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Veggie Spaghetti Noodles with Turkey Sauce

by | December 5, 2020 | Recipe

Want a healthy spin for a classic recipe option? Try substituting veggie noodles instead of standard pasta. Although frozen options are increasing available (usually zucchini, squash, carrot), we find that making your own veggie noodles with serrated peeler is just as easy to make. Or, if you have little ones that side on the usual spaghetti, this is a perfect opportunity to sneak in a few veggies.

For the noodles, either warm frozen options according to instructions on the bag; for the more adventurous souls, simply drag the serrated peeler down each side of your veggie of choice. When using zucchini or squash, I simply slice until I see the seeds, then rotate to each side. After collecting the noodles in a large bowl, I blend with olive oil until lightly coated then flash fry on medium heat to tenderize and place in bowls.

Next, brown lean ground turkey in a pan and top over the noodles or spaghetti mix.

Last, add your sauce! We prefer a richer sauce, so our go-to combo is a large can (28oz) crushed tomatoes with 15 oz can of salt-free tomato sauce and 6 oz salt-free tomato paste. We add our favorite salt-free seasoning blend (our favorite is Penzey’s Frozen Pizza Seasoning).

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