Veggie Spaghetti with Marinara Sauce Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - ground beef, chicken or turkey
  • 2 containers - 26 oz. crushed tomatoes
  • 1 cups - mushrooms, chopped
  • 1 - green pepper, diced
  • 1 - red pepper, diced
  • 1 - sweet onion, diced
  • 1 - zucchini, diced
  • 1 - spaghetti squash
  • 4 tablespoons - extra virgin olive oil
  • Directions:

    Preheat oven to 400 degrees F. Cut spaghetti squash in half lengthwise. Remove seeds with a large spoon. Place squash cut side down in a baking dish with 1/4 cup of water. Roast in oven for 30-40 minutes or until just tender.

    Meanwhile, heat the ground beef in a large skillet and cook until browned. At the same time, add the tomatoes, all the veggies and herbs (plus salt / pepper to taste) to a large stock pot. Simmer on medium heat until the veggies are cooked through and tender.

    Add the cooked ground beef to the stock pot and mix well, keeping warm on very low heat.

    When spaghetti squash is cooled enough to handle, scrape the inside with a fork to shred the squash into spaghetti shape. Plate the squash, drizzle each serving with 1 tablespoon of extra virgin olive oil. Add a healthy heap of marinara sauce on top.

    (Alternatively, if you don't have time or energy for the squash, make the sauce as usual and serve over a bed of fresh spinach).

    Brief Description

    Whole 9 dish of marinara sauce with ground meat and veggies served over spaghetti squash or a simple plate of fresh spinach.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 40 min



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    Posted On:

    May 15, 2015

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