Spaghetti w/ Thick & Rich Meat Sauce -- Low Carb & Wheat/Grain Free

This evening I put together a quick and easy dinner. It's been a while since I made spaghetti with meat sauce and I had a package of ground sirloin in the fridge that needed to be used. I browned my ground beef and broke it up into small pieces as it browned and cooked it with some diced onion and then tossed in some sliced fresh mushrooms near the end. Once my meat and veggies were cooked, I poured in a jar of DelGrosso pasta sauce and simmered it for about 20 minutes to blend the flavors. The flavor of sauce I used tonight was their Vodka sauce which is made with heavy cream, so it is nice and rich tasting. I like that particular brand because it has no added sugar and is made with all natural ingredients and its good to have on hand to make a quick meal when you don't have time to make your own sauce or just don't want to. This sauce is a bit pricey ($7-8.00 per jar)...but I always keep my eyes open for sales and last week our Publix had them for 50% off...so I picked up a few jars at $3.50 each. I never pay the regular price...I just grab a few when they go on sale. It is one of the few "convenience" foods that I don't mind buying because this sauce is made with all the same ingredients I would use if I made it myself. I served this thick and rich meat sauce over yellow squash "spaghetti noodles" that I made with my julienne vegetable peeler. They are so quick and easy to make. You don't have to buy a special gadget if you don't want to -- you can simply use your standard vegetable peeler and make ribbon "pasta" with it, too. I also have a spirelli and a spiral vegetable slicer...but unless you are making a large amount for many people, I find the little handheld vegetable peeler type gadget to be the most convenient and easiest to clean up afterward too. Below is the simple recipe for yellow squash or zucchini noodles as well as a couple of photos of my dinner tonight. Enjoy!

Spaghetti Noodles (Yellow Summer Squash or Zucchini)

Ingredients:

3 medium to large yellow summer squash or zucchini
1 to 2 tablespoons olive oil
Sea salt, to taste

Directions:

Using a julienne vegetable peeler or standard vegetable peeler, cut the squash or zucchini into strands or ribbons. Place "noodles" on paper towels and cover with another layer of paper towels and gently blot excess moisture. Heat oil in a large nonstick skillet on medium-high heat until hot; add noodles and saute, stirring frequently until al dente, about 2 to 3 minutes. Season with salt, to taste and serve immediately topped with your favorite sauce. Makes 2 to 3 servings.