This recipe still allows you to indulge spaghetti night with your family by swapping out a few ingredients. Use noodles made from fresh zucchini and homemade sauce that is packed with protein from your choice of grass-fed, ground or minced beef for this dinner classic.
In a large skillet, brown the beef over medium-high heat. Drain the skillet and turn down to medium heat.
Add in the tomato paste, tomato sauce, chili, cherry tomatoes and sea salt. Mix to combine.
Sauté until the cherry tomatoes are soft, about 5 minutes.
Peel the green skins from the zucchini, the run through a spiral slicer to create long, thin spaghetti noodles.
Plate a handful of zucchini noodles topped with the beef sauce and a sprinkle of parsley.
Nutritional Analysis: One serving equals: 255 calories, 7g fat, 9g carbohydrate, 2g fiber, and 33g protein.