February 24, 2012

20 minute Gluten Free Spaghetti

1 lb Extra Lean Ground Beef, Turkey, or Buffalo
30 oz  S & W or Hunts Tomato Sauce
1/2 cup Organic Heinz  Ketchup(I like to use organic since it does not contain high fructose corn syrup and is gluten free) * See note below
1 Tb Onion Flakes
1 Tb McCormick Ground Oregano
1 pkg Quinoa Noodles

*Note:  Be very careful what brand of ketchup you use. Hunts  state that they do not guarantee that their ketchup is gluten free.

Brown meat and onion in a skillet over medium heat. Drain if necessary. Add tomato sauce, ketchup, and oregano. Stir to incorporate. Let simmer while cooking the noodles. Bring 4 cups water to a boil. Add noodles and cook for 5 minutes. (Make sure you do not overcook the noodles. They are done when they just begin turning soft) Drain noodles and rinse with cold water. I like to do this to stop the cooking process.  Pour noodles over the spaghetti sauce and stir together. Enjoy!  Serves 4-5