Meatless - Veggie Spaghetti Recipe

Name: Meatless - Veggie Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash; 2 tablespoons extra virgin olive oil; 1/2 cup celery, chopped; 1/2 cup onion, chopped; 1/4 cup bell pepper, chopped; 1 cup zucchini, raw and chopped; 1/4 cup carrot, raw and chopped; 1/4 cup mushroom, chopped; 1/4 cup black olives, chopped; 1 (14 ounce) can diced tomatoes, undrained; 1 (8 ounce) can tomato sauce; 1 cup water; 1 teaspoon garlic powder; 1 teaspoon sea salt (more can be added to taste but will not be low sodium); 1 teaspoon basil, dried; 8 -9 leaves fresh basil, chopped fine; 1 teaspoon fresh thyme; 1 teaspoon dried oregano; 1/4 teaspoon celery seed; 1/4 teaspoon black pepper; parmesan cheese (to garnish)

Servings: persons

1 spaghetti squash
2 tablespoons extra virgin olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup bell pepper, chopped
1 cup zucchini, raw and chopped
1/4 cup carrot, raw and chopped
1/4 cup mushroom, chopped
1/4 cup black olives, chopped
1 (14 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon sea salt (more can be added to taste but will not be low sodium)
1 teaspoon basil, dried
8 -9 leaves fresh basil, chopped fine
1 teaspoon fresh thyme
1 teaspoon dried oregano
1/4 teaspoon celery seed
1/4 teaspoon black pepper
parmesan cheese (to garnish)

1
In frying pan heat olive oil and add onion, celery and bell pepper and saute until they start to soften.
2
In large pot combine tomatoes, sauce, carrots, zucchini, mushrooms and olives, seasoning and herbs and then add sauted veggies to it.
3
Bring to a boil, reduce to low and simmer until veggies are done. (i like my veggies with a little crunch left in them. Here you can cook to desired tenderness).
4
In a pot, bring salted water to boil. Enough to cover spaghetti squash.
5
Cut squash in half and scoop out seeds then drop carefully into boiling water.
6
Boil approximately 20-25 minutes until inside meat is tender.
7
Remove squash and with a fork, scrape sides of squash removing the pasta like strands into a bowl.
8
Pour sauce over squash and garnish with Parmesan cheese.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 1 spaghetti squash, 2 tablespoons extra virgin olive oil, 1/2 cup celery, chopped, 1/2 cup onion, chopped, and more.

Yes, Meatless - Veggie 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.

Meatless - Veggie Spaghetti

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