A Keto Version of Spaghetti that Actually Tastes Good, and Barely Raises Glucose!

@patcole1537 says:

I like to mix the zucchini noodles with the spaghetti squash and sauté to heat it up. It also bulks up the vegetables that way. Thanks for all the tips Dennis.

@robertoluis9238 says:

FROM BOLIVIA——–THKS————BRAVO !!!!!!!!!!!!!!!!!!!!!

@kenhill3230 says:

I will try this. I have had eggplant lasagna and love it.

@danwaters7915 says:

I have made this many times in the past. I concur that it is good! I spiralize the zucchini onto a cutting board and then cut the strands with a large knife, even the center core, then simmer them in a large cast iron pan for 10 min (stir!) to evaporate some of the liquid, before adding the sauce and beef. I use Rao’s Homemade sauce – 6 g carbs – 1 g fiber. I use 2 zucchini and have a little left over for another partial meal. Thanks for the reminder! The spiralizer does work well. Delicious, without the spike or guilt!

@lisaleem9593 says:

Egglife wraps cut into strips works too.

@EdStyer says:

Try ‘Miracle Noodles!’ Take them out of the bag…rinse them off…add them to whatever you are cooking!