Veggie Spaghetti

by Living Freely Gluten Free
Veggie Spaghetti
My Kids requested spaghetti a few nights ago and I did not have any ground beef on hand  but I did have a few veggies in the fridge that needed to be cooked, so I decided to just dice everything I had and make a veggie spaghetti. I am sure you have played around with spaghetti, especially if you are looking for simple kid friendly meals. 
I diced a squash, garlic, spinach and carrots to salute. I would normally add an onion but my 5 year old decided last week that he doesn’t like onions anymore (even though he has been eating them every day of his life since he started eating solids). So to avoid picking the pieces out I just left them out this time but an onion would have tasted wonderful! 
I used a simple corn pasta I had in the pantry and it was very delicious, simple and inexpensive dinner for the Kids and I. 
1 Pkg GF spaghetti noodles
1 Jar of Spaghetti Sauce
3-4 Cups of your favorite veggies (squash, onion, spinach, carrots, egg plant, bell pepper.)
1 Tsp. Oregano
1 Tsp. Basil
1/2 Tsp. Pink Himalayan Sea Salt
1 Tsp. Granulated Garlic
1/4 Tsp. Pepper
2 Tbsp. Avocado Oil

Boil a large pot of water for the noodles with 1 Tbsp. of avocado oil and cook according to package directions. Dice all of your veggies. In a medium size skillet heat the avocado oil and add all of the veggies. Sauté until carrots are tender about 8-10 minutes. Then add the sauce and all of the seasonings and allow to come to a simmer. Simmer for 10 minutes. Serve sauce and veggie mixture over the hot noodles. Enjoy! 

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