Summer Vegetable Spaghetti

Ali Segersten (author) Sep 14, 2020
Main Dishes Italian Meal Prep Recipe Red Meat
Summer Vegetable Spaghetti
Difficulty
Average Recipe
Prep Time
10 minutes
Cook Time
35 minutes
Servings
6

I like to make this sauce toward the end of summer when there is an abundance of vegetables needing to be used. You can freeze the sauce in pint-size jars for future use. I prefer to serve the sauce over baked spaghetti squash, but my children prefer brown rice noodles—either way it’s a nutrient-dense meal! Serve with a large green salad.

1 tablespoons extra virgin olive oil
1 medium onions diced
4 cloves garlic crushed
1 tablespoons Italian seasoning
2 teaspoons sea salt
1 pounds ground beef
3 carrots diced
2 red bell peppers diced (about 1 ½ cups)
1 large zucchini diced (about 2 cups)
24 ounces strained tomatoes (about 2 ½ cups)
7 ounces tomato paste (1 jar)
1½ cups chopped kale
½ cups packed fresh basil chopped
½ cups parsley chopped
freshly ground black pepper
1 pinches crushed red pepper flakes (optional)
1 large spaghetti squash cooked

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