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This light Taco Spaghetti with Zoodles is a healthy and tasty meal that can be made in one pan! This recipe is grain-free, gluten-free and whole 30 compliant!
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I hope everyone had a great 4th of July holiday! Did you do anything fun? We didn’t do much, had a nice long weekend, worked out, relaxed and ate food. I got some rib-eye’s to grill last night and they were perfect! We actually had a completely Whole 30 dinner (unintentionally) and it was delicious!
If I ever do a Whole 30 again and think it’s boring, I’ll remember this dinner!
And speaking of Whole 30, this recipe just so happens to be Whole 30 compliant!
I was looking for something light to make for lunches for my husband and I last week, and I knew I wanted to use my spiralizer to make zucchini noodles. I love zucchini noodles, or “zoodles” as they are referred to. They make such a great gluten-free and low-carb alternative to regular noodles, and they were the perfect base for this light and healthy recipe.
This Zoodles Taco Spaghetti is perfect if you’re looking for something easy, light, gluten-free and healthy. This is low in fat (without the avocado) and fairly low in carbs as well. And it was simple to make since I only used one pan! Don’t you love one-pan meals?
This recipe is also Whole 30 compliant, so if you’re looking for a simple Whole 30 meal this Zoodles Taco Spaghetti is perfect! With plenty of flavor from the spices and veggies, this makes for a healthy, tasty recipe!
This light Taco Spaghetti with Zoodles is a healthy and tasty meal that can be made in one pan! This recipe is grain-free, gluten-free and whole 30 compliant!
- 3 large zucchini spiralized
- 1 lb lean ground beef
- 1 Tbsp olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper
- 3 cloves garlic minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 can diced tomatoes
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Prep your veggies. Spiralize your zucchini and dice your peppers, onion and garlic.
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Heat the olive oil in a skillet over medium high heat. Add the peppers, onions and garlic and saute for about 3 minutes, until they are fragrant and the onion is translucent. Remove from the pan and set aside.
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Add the ground beef to the pan along with the spices (cumin, paprika, chili powder, salt, pepper and red pepper flakes). Cook until the meat has browned, breaking apart with a spatula. Remove from pan and set aside.
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Add the zucchini noodles to the pan and saute for 3-5 minutes, until the noodles have softened slightly.
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Add the beef, veggies and diced tomatoes to the pan. Stir for 3 minutes, until everything is combined.
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Now you're ready to serve! Top with fresh cilantro and avocado and enjoy!
