When my parents came up a few weeks ago, my mom brought me my spiralizer. I had been missing that little gadget and it was good to finally have it back! I have a handheld spiralizer, but there are standing ones out there that allow more versatility to what can be spiralized. There are many veggies, and fruits, that can be spiralized such as:
- butternut squash
- sweet potatoes
- bell peppers
The list is seemingly endless! Zoodles…or other spiralized fruits or veggies…are a great way to add more fruits and vegetables into our diet, while making your plate a little more diabetic friendly. It is recommended that we consume 4-5 servings of fruits and vegetables each day. By adding more fruits and vegetables into your diet you increase not only fiber intake, but also vitamin, mineral, and antioxidant intake.
For this recipe I used zucchini and I made a version of taco spaghetti. When I showed my dad a picture of the final product he asked me if it was chili on top of zoodles…that’s not it exactly, but cooking is art right? And art is all about your own interpretation. I had more sauce than zoodles because my zucchinis were a little small, so I decided to boil some macaroni noodles to add into the leftover sauce for dinner tomorrow. Just another great thing about this recipe! You can get more than one type of meal out of it. If you would rather have a different type of vegetable noodle try out beet or sweet potato zoodles. Another option would be to cook rice or cauliflower rice and mix that into the sauce for leftovers. If you use noodles or rice, I recommend adding a side salad to your plate to add a few more vegetables to the meal. Have fun playing with different type of spiralized vegetables!
- 2 large zucchini (or other vegetable of your choosing), spiralized
- 1 lb ground turkey
- 1 14 oz can diced tomatoes
- 1/2 onion, diced
- 1 garlic clove, chopped
- 2 Tbs taco seasoning (or 1 taco seasoning packet)
- Shredded cheese for garnish
- Spray a medium skillet with cooking spray and place zoodles in skillet over medium heat. Cook until zoodles begin releasing water then take the skillet off the heat and set off to the side.
- In a separate skillet, cook ground turkey until no more pink is visible. Add onions and garlic. Cook until onions are translucent.
- Once meat and onions are done, add taco seasoning, tomatoes, and 1/4 cup water. Bring to a simmer and let simmer for 10 minutes.
- Place your serving of zoodles on a plate and add the sauce on top. Top with shredded cheese and enjoy!