little foxes shishkabob spaghetti Recipe

Name: little foxes shishkabob spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions,cut into large chunks; 2 large red bell peppers, cut into large chunks; 2 large green bell peppers, cut into large chunks; 2 large tomatoes,cut into large chunks; 1 large green zuchini, cut into big chunks; 2 pablano peppers, chunked; 5 medium potatoes,peeled & large chunked; 5 stalks of celery, sliced; 1 lb fresh mushrooms, halved; 2 large yellow bell peppers, chunked; 1/2 lb baby carrots; 3 1/2 lb pork loin roast, cut into large chunks; 1 16 oz. bottle italian dressing; 1 can 14.5oz.. chicken broth; 1/2 cup olive oil; 3 tbsp minced garlic; 3 tbsp dried italian seasoning; 2 lb spaghetti noodles, cooked according to pkg. directions; 1 paremsian cheese; 1 flour; 1 salt to taste; 2 tsp black pepper

Servings: persons

2 large onions,cut into large chunks
2 large red bell peppers, cut into large chunks
2 large green bell peppers, cut into large chunks
2 large tomatoes,cut into large chunks
1 large green zuchini, cut into big chunks
2 pablano peppers, chunked
5 medium potatoes,peeled & large chunked
5 stalks of celery, sliced
1 lb fresh mushrooms, halved
2 large yellow bell peppers, chunked
1/2 lb baby carrots
3 1/2 lb pork loin roast, cut into large chunks
1 16 oz. bottle italian dressing
1 can 14.5oz.. chicken broth
1/2 cup olive oil
3 tbsp minced garlic
3 tbsp dried italian seasoning
2 lb spaghetti noodles, cooked according to pkg. directions
1 paremsian cheese
1 flour
1 salt to taste
2 tsp black pepper

1
preheat oven to 250F
2
in a pan boil carrots for about 15 min to slightly soften but still hard
3
mix all ingredients (except tomatoes,noodles and cheese) into a very large roasting pan.
4
mix well to coat all veggies and meat.
5
let marinade for 2 hours stirring occasionally to coat.
6
place pan covered with foil into 250F oven for 1 hour.
7
stir and replace into oven.
8
raise temp to 350.
9
cook at 350 for 30 min more.
10
now add tomatoe chunks.
11
cook for an additional 30 min or until vegggies r cooked through but not to mushy and meat is cooked thouroughly.
12
remove from oven.
13
scoop out all veggies and meat with slotted spoon.
14
and place into a bowl.
15
take your dripping into a large pan over medium high heat and gradually wisk in flour until drippings form a gravy like substance.
16
not too thick.. not too thin.
17
u can decide how thick u would like it.
18
arrange on a plate in this order..
19
your cooked spaghetti noodles, then ur meat veggie mix, then ur sauce and sprinkle on enough parmesian cheese to your liking.
20
serve..
21
this was my first time making this, me n my daughters just made this up.
22
and it was a huge success.. everyone loved it.
23
this recipe makes a lot of food!
24
we served 9 people and still had leftovers..

2677

kcal

Calories

103

Fat

239

Carbs

187

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 large onions,cut into large chunks, 2 large red bell peppers, cut into large chunks, 2 large green bell peppers, cut into large chunks, 2 large tomatoes,cut into large chunks, and more.

Yes, little foxes shishkabob spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

little foxes shishkabob spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions