I love Italian food but I cannot stuff myself with all the pasta. I needed to find a solution that would allow me to feel like I am eating spaghetti but not suffer the consequences of consuming lots of carbs and gluten. So after many trials, I found something that I love!
- 1 lb. ground lamb or beef
- 1 or 2 zucchini
- 1 or 2 squash
- 1 jar of tomato basil spaghetti sauce (Rao’s is my favorite)
- 1 can of diced tomatoes Italian style.
- 1 bag of frozen riced cauliflower
- 1 tablespoon minced garlic or garlic powder
- 1/2 tablespoon thyme
- 1/2 tablespoon oregano
- 1 teaspoon sage
- salt and pepper to taste
- goat cheese
- 1 tablespoon olive oil
I love using my dutch oven for this recipe. I am sure it taste the same in other pots but I feel like it gets such a good flavor the longer it gets to simmer in this pot! Also, I highly recommend trying it with the ground lamb. It is sooo good! If you are weary about it, then try 1 lb of ground lamb and 1 lb of ground beef together.
- Begin with putting your dutch oven on medium and toss in your olive oil. Once warmed up add in your minced garlic and let cook for a minute or two.
- Next, add your ground meat with the spices. (oregano, thyme, sage, salt, pepper) If you love garlic like I do, then add a little garlic powder as well. Let your meat brown before adding the next ingredients.
- Once the meat is ready add in your zucchini, squash, and diced tomatoes. If vegetables are not your favorite or your kids, then I suggest dicing them up small. I give it a good stir, put my burner on medium low, put my lid on, and let them simmer until the veggies are tender. While I am doing that, I always buy the riced cauliflower that can be steamed in the bag. I toss that in the microwave for 5 minutes and then add it to my dutch oven to simmer a little while as well.
- Once your veggies are tender, add your spaghetti sauce and stir really well. I turn up my burner a little and allow this to come to a bubble. Once it is nice and hot, I turn it down to low and crumble in my goat cheese. You could also do a ricotta cheese, but I love the tanginess that the goat cheese brings to the dish. Allow the cheese to melt into the dish (usually 5 or so minutes) and then it is ready to serve!