Spaghetti with a twist

This month is May Fitness Challenge for my bootcamp group. In addition to the regular bootcamp workouts, this involves extra cardio sessions and low carb eating. This week I tried making spaghetti substituting roasted cauliflower in place of the pasta. It was surprisingly good! I’ve tried spaghetti squash before and didn’t really like it much. I found this much tastier.

To start with I took 1 pound of seasoned, ground axis meat (you can use regular ground beef), mixed that with some Italian breadcrumbs and made meatballs. I put those in a 350 degree oven for about 20 minutes until they were cooked through.

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For the sauce, I chopped up an onion, bellpepper, fresh mushrooms and fresh spinach and sautéed this in olive oil until veggies were soft. I chopped up the mushrooms and spinach really fine. I then added a 15 ounce can of tomato paste, a can of water and sautéed that for a while. I also put in a 15 ounce can of tomato sauce and simmered for about 3 hours before cutting up a fresh basil leaf to throw in along with enough salt and pepper for my taste. Finally, I added the cooked meatballs to the sauce.

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Throughout the cooking process, I added water to keep the sauce at a consistency that I like.

To roast the cauliflower, I cut up a head until I had small, thin cauliflower florets. I put those into a Ziploc bag along with 1 tablespoon of olive oil and 1 teaspoon garlic salt and tossed it around for a while. Lastly, I put the cauliflower on a baking sheet, sprinkled with black pepper and baked at 425 degrees for 35 minutes.

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Once it was done, I put some cauliflower in my plate and poured some sauce and meatballs on  top with freshly shredded Parmesan cheese. I served this with a green salad but… no bread!

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It was delicious!

This week I’m linking up with the Swing into Spring party at and Friday Favorites party at

Sincerely, Paula

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