I think this is the best spaghetti ever, even though it does use low carb konjac noodles!
Above is the one I used, and sell.
Here is the recipe! It would be an S if following Trim Healthy Mama!
1 – 7 ounce bag konjac noodles, angel hair
1 Tablespoon coconut or olive oil
1/4 cup diced onion
1/4 cup diced green pepper
1 teaspoon minced garlic
1/4 cup browned hamburger (I take from the family sauce I am making).
1 – 14.5 ounce can diced tomatoes
1 1/2 teaspoon erythritol
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon mineral salt
1/8 teaspoon black pepper
Grated cheddar cheese
1 small zucchini chopped and sautéed
1 small tomato
Rinse konjac noodles. Sauté noodles, pepper, onion and garlic in the olive oil until the vegetables are soft. Blend the can of tomatoes.Add the blended tomatoes and all the other ingredients besides the toppings to the noodles and vegetables. Simmer on a medium low heat for at least 1/2 hour, or till the juice from the tomatoes has cooked in and the noodles and sauce are not soupy. Meanwhile, sauté the zucchini, chop the tomato and grate some cheese.
To serve, place the spaghetti on your plate. Sprinkle with grated cheddar cheese. Top with first the sautéed zucchini, then the chopped tomato. Sprinkle with salt and pepper. Enjoy!