Easy All-Veggie Spaghetti

Easy All-Veggie Spaghetti

Delicious vegetarian spaghetti, using spaghetti squash instead of pasta.


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Serves: 2 person(s) Change

Preparation Time: 30 mins
Cooking Time: 30 mins
Extra Time: 1 hr
for pre-cooking squash

Yield: 2 x 1-cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 1 cup cooked spaghetti squash
  • 1/2 cup Yves Veggie Ground Round
  • 1 garlic clove, crushed
  • 1/2 cup sliced mushrooms
  • 1 medium bell pepper, chopped
  • 1/2 cup Muir Glen Pasta Sauce (vegetable)
  • 1/4 cup whole kernel sweet corn


Preheat oven to 350ºF.

Pre-prepare spaghetti squash by cutting along length of squash and remove seeds. Place cut-side down in preheated oven and bake for 45 minutes. Turn and bake for 15 minutes or until tender. When done, let stand a few minutes. Pull strands out with a fork (these should be similar in texture and shape as pasta). Set aside.

In a frying pan, sauté Veggie Ground, garlic, mushrooms, and bell pepper until mixture sizzles and slightly browns and crisps (Veggie Ground comes pre-cooked, adding more flavor and texture).

Pour pasta sauce over the slightly crisp Veggie Ground mixture and stir ingredients. Allow the mixture to boil slightly. During the last two minutes of cooking, stir in corn.

Pour vegetable mixture over the prepared spaghetti squash. Serve.

Thanks to Alicja Graham, CalorieKing member