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Hallelujah! It is possible to have Spaghetti Sunday again!!
In my pre paleo days, spaghetti was my lazy Sunday go to meal. I abused this super simple meal so much that Sundays became forever known as spaghetti Sundays in my house. That is until this mean ole mom took away all the joy and forced the kids to eat these odd green things called vegetables.
Now I’m feeling like hot stuff, cause I found a way to bring back the laziness, uh, joy of Spaghetti Sunday without giving up the odd green things!
Behold! Zucchini Spaghetti!
This is so easy, yummy and completely good for you! It is even Vegan/Vegetarian friendly, yay!
4 large zucchinis
1 tbsp of coconut oil
1 jar of your favorite spaghetti sauce
Slice up your zucchinis with the julienne peeler, you will not be able to get every piece of zucchini, so just save the rest for a delicious zucchini bread (recipe to come!). Put the sliced zucchini in skillet with the coconut oil and sautee on medium for about 10 minutes, drain off the excess water that was released and then continue cooking for another 5 minutes. Serve with your favorite spaghetti sauce.