Thursday, January 5, 2012


Spaghetti? Really, Natalie? This what your blogging has come to?

When it's the middle of an insane workweek, yes. Spaghetti. But I assure you that my spaghetti is delicious, simple, and pretty darn healthy! You'll be glad to have the recipe, I promise. Unless you hate spaghetti. Then you'll be like GOD NATALIE I HATE SPAGHETTI WHY DO YOU TORMENT ME SO??

Anywhoodles, here is your end goal.

If you aren't a weirdo and you DO like spaghetti, then do this!


1 squash, sliced and chopped
1 zucchini, sliced and chopped
1 sweet onion, chopped
3-4 cloves garlic, minced
about 10 mushrooms (just the normal ones that come in those blue styrofoam cartons), sliced
olive oil
1 lb. extra lean ground beef
1 lb. jar of spaghetti sauce; I like the chunky garden kinds from Prego or Ragu
salt, pepper, italian seasonings, green Tabasco
whatever kind of noodles you desire. I use gluten-free or whole wheat
fresh Parmesan

Heat a large pan over medium-high heat and cook the meat. Remove meat from pan and set aside. You won't have much meat fat if you use the extra lean, so don't drain it, just add a smidge of olive oil to the pan and then throw in the squash, zucchini, onion, and mushrooms. Cook about 5-8 minutes or until the squash/zukes are tender. Toss in garlic and stir until fragrant, about 30 seconds. Add the meat back into the pan with the veggies, add the spaghetti sauce, and turn heat to low. Add salt, pepper, italian seasonings, and green Tabasco to taste (I think I use about 1 tbsp. Tabasco, but I'm not positive. It adds a REALLY good flavor, though). Stir occasionally until heated through, a couple of minutes. Serve over noodles and garnish with fresh Parm (you lucky ducks that aren't dairy-free).

The pan of sauce is about 1300 calories, and is equally good if you vary up the veggies; I've used broccoli florets and spinach in it, too.


*update: my friend Zonk suggests adding a smidge of red wine to your sauce (if you aren't avoiding it for your migraines). Ahem, self. 

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