Spaghetti was my favorite dinner growing up and now a favorite with my kids as well. However, when you pick a white pasta off the shelf and cover it with conventional tomato sauce (filled with sugar and salt) it’s not as well balanced of a meal as you might think.
We play around with our pasta and have three ways we like to healthify spaghetti at our house.
Your Noodle of Choice
- Zucchini spiralized
- Whole Wheat Pasta
- Spaghetti Squash
1 lb Lean ground beef or turkey
Spaghetti Sauce (or choose a low sugar, low salt jar from the store)
- 1 tbp Olive Oil
- 2 cloves Garlic
- 1/2 Onion, diced
- 10 leaves Basil, chopped
- 1/4 cup Parsley, chopped
- 1 tsp Oregano, dried
- 1 tsp Sea Salt
- 1/2 tsp Pepper
- 1 Bay leaf
- 1 can (28oz) Crushed Tomatoes
- 2 tbs Tomato Paste
1. In a large pot or dutch oven heat olive oil over medium heat, sauteing garlic and onion 2 minutes.
2. Add all the additional ingredients and bring to a boil. Reduce heat to low and simmer for 20 minutes.
3. Meanwhile, brown ground meat in a skillet and drain fat.
4. Remove bay leaf from sauce and add ground meat to the pot. Simmer an additional 10 minutes.
5. Serve sauce over prepared spaghetti squash, whole wheat pasta, or a spiralized veggie.