Vegetable Spaghetti With Squash Noodles Recipe

Name: Vegetable Spaghetti With Squash Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sunflower oil; 1 small onion, chopped; 8 ounces button mushrooms, chopped; 1 large zucchini, chopped; 4 garlic cloves, minced; 1/2 teaspoon italian seasoning (or more to taste); 1/4 teaspoon black pepper; 1 (26 ounce) jar spaghetti sauce; 1 (7 1/2 ounce) jar marinated artichoke hearts, chopped; 4 tablespoons fresh parsley, chopped; 1 spaghetti squash; 4 ounces parmesan cheese, grated

Servings: persons

1 tablespoon sunflower oil
1 small onion, chopped
8 ounces button mushrooms, chopped
1 large zucchini, chopped
4 garlic cloves, minced
1/2 teaspoon italian seasoning (or more to taste)
1/4 teaspoon black pepper
1 (26 ounce) jar spaghetti sauce
1 (7 1/2 ounce) jar marinated artichoke hearts, chopped
4 tablespoons fresh parsley, chopped
1 spaghetti squash
4 ounces parmesan cheese, grated

1
Heat oil in a large skillet over medium heat. Saute the onion and mushrooms just until softened.
2
Add zucchini, garlic, italian seasoning, and black pepper. Stir for 1 minute or until you can smell the garlic.
3
Add the sauce, artichoke hearts, and parsley. Heat until bubbling. Cover and simmer while you prepare the squash or about 30-40 minutes.
4
Pierce the squash several times with a sharp knife. In a large pot, add enough water to cover the whole squash, and bring it to a boil. Carefully drop in the squash. Cook for 20-30 minutes or until a fork goes into the flesh easily.
5
Let the squash cool for about 10 minutes, then cut it in half lengthwise and remove the seeds. Pull a fork through the flesh lengthwise to separate it into long strands.
6
Place the sauce over the squash strands and top with freshly grated Parmesan cheese.

321

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tablespoon sunflower oil, 1 small onion, chopped, 8 ounces button mushrooms, chopped, 1 large zucchini, chopped, and more.

Yes, Vegetable Spaghetti With Squash Noodles 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!

Vegetable Spaghetti With Squash Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions