Meat sauce with noodles was always one of my favorite dinners growing up. Now, sometimes I’ll eat it with gluten-free rice noodles and other times I’ll use a veggie noodle, like in this recipe. You can use a spiralizer to turn any veggie into noodles! For this recipe I used butternut squash, but you can use zucchini or sweet potato if you’d prefer.
If you buy all pre-chopped vegetables like I did, this recipe is super quick & easy – it’s perfect for a week night dinner!
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Ingredients
- 2 12 oz packs butternut squash noodles
- 1 lb grass-fed ground beef
- 2 tbsp chopped onions
- 1 tbsp organic BBQ sauce
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1 cup sliced baby bella mushrooms
- 1/3 cup beef bone broth
- 1 15 oz can organic tomato sauce
- salt and pepper to taste
Servings: people
Instructions
- In a large skillet over medium heat, add in the ground beef, onions, garlic powder, salt and pepper
- Break up beef and mix everything together
- Add in BBQ sauce and mix
- When beef is browned, add in mushrooms, butternut squash noodles, bone broth, tomato sauce, and Italian seasoning
- Mix everything together and cook until noodles are al dente
- Serve! (If you do dairy, serve with grass-fed parmesan cheese)
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