Vegetarian: Pasta: Easy All-Veggie Spaghetti

Delicious vegetarian spaghetti, using spaghetti squash instead of pasta.

Author: Alicja Graham, CalorieKing member
Date: June 27, 2013

Serves: 2 person(s)
Yield: 2 x 1-cup servings

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

Ingredients:

    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

Directions:

    Preheat oven to 350║F.

    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, sautÚ 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.

Nutritional Information
(Per Serving)

Calories:134 cals
Kilojoules:561 kJ
Fat:1.2 g
Carbohydrates:22.5 g
Protein:10.7 g
Cholesterol:0.0 mg
Sodium:397 mg
Saturated Fat:0.2 g
Fiber:6.4 g
Calcium:60.0 mg
Total Sugars:6.0 g

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