Meatless Veggie Spaghetti Recipes
VEGETARIAN SPAGHETTI
Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.
Nutrition Facts : Calories 511 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1225mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 17g protein.
MEATLESS - VEGGIE SPAGHETTI
A healthy yet tasty way to eat spaghetti without the pasta , meat or bad carbs. This is my personal favorite that I eat when the rest of the family is eating it their way. I do not agree with the sodium levels that this site has calculated. Total sodium is to be divided by the serving numbers.
Provided by Poohrona
Categories One Dish Meal
Time 1h45m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 21
Steps:
- In frying pan heat olive oil and add onion, celery and bell pepper and saute until they start to soften.
- In large pot combine tomatoes, sauce, carrots, zucchini, mushrooms and olives, seasoning and herbs and then add sauted veggies to it.
- 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).
- In a pot, bring salted water to boil. Enough to cover spaghetti squash.
- Cut squash in half and scoop out seeds then drop carefully into boiling water.
- Boil approximately 20-25 minutes until inside meat is tender.
- Remove squash and with a fork, scrape sides of squash removing the pasta like strands into a bowl.
- Pour sauce over squash and garnish with Parmesan cheese.
Nutrition Facts : Calories 138.6, Fat 8.2, SaturatedFat 1.1, Sodium 1190.3, Carbohydrate 16.6, Fiber 4, Sugar 8.5, Protein 2.8
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