Keto Spaghetti
A delicious low-carb alternative to traditional spaghetti, featuring a flavorful meat sauce.
Equipment
- Large heavy-bottom pan
- Baking Sheet
- Spiralizer
Ingredients
- 1 lb ground beef or turkey
- 1 28-ounce can crushed tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 tsp salt (plus more to taste)
- 1/8 tsp granulated erythritol (optional)
- 1 lb keto pasta (options include spaghetti squash, zucchini noodles, edamame noodles, or almond flour pasta)
Instructions
- In a large heavy-bottom pan, cook the ground beef or turkey until browned.
- If using turkey, add olive oil to keep it moist. Drain any excess fat if using beef.
- Add crushed tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, black pepper, salt, and erythritol (if using).
- Bring to a simmer, lower the heat, and let it cook for about one hour, stirring occasionally.
- Prepare your keto pasta according to the type you choose: roast spaghetti squash, spiralize zucchini, or cook edamame/almond flour pasta as directed.
- Once the sauce is thick and flavorful, remove bay leaves and serve it over your keto pasta.
- Garnish with freshly grated Parmesan cheese if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.