Summer Vegetable Spaghetti

Ali Segersten (author) Sep 14, 2020
Summer Vegetable Spaghetti
Average Recipe
Prep Time
10 minutes
Cook Time
35 minutes

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