Yucatecan Recado Rojo Spaghetti
Ingredients:
1 Small Green zucchini
1 Small yellow summer squash
3 to 6 oz Grass fed ground beef
10 Cherry tomatoes
Fresh guacamole or an avocado
Cilantro, green onion, cheese or other desired topping
Instructions:
1. I used my handy spiral slicer to make some zucchini and summer squash “noodles”. You can use a julienne peeler or julienne with a knife.
2. Cover your veggies with some fresh guacamole or chopped avocado and mix well (with your hands. It’s fun!).
3. On the stove top, cook some grass fed beef with the Yucatecan Recado Rojo, then add in halved cherry tomatoes.
4. As you chop the meat with a fork while cooking, press the tomatoes so the juices will cook and tomatoes will soften a bit.
5. Top your guacamole covered “noodles” with the meat/tomato sauce, then sprinkle on cilantro and green onion.
Other suggested spice blends: Harissa, Montréal Seasoning, Perfection Spice Rub, Jamaican Jerk, Oaxacan Adobo.