Healthy Veggie Spaghetti

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This veggie spaghetti is super quick to prepare and is ready in under 1 hour from start to finish! The best and easiest way to enjoy “noodles” without the guilt.

Perfect for a busy weeknight, this recipe is a great way to cut down on cooking time and sneak in some vegetables. 

There is nothing better than treating yourself to a comforting plate of spaghetti, but many of us give up on this bundle of joy because of our diets. In fact, healthy living often asks us to give up on pasta. 

The pasta-like spiral yellow squash that’s included in this dish is a great way to trick our minds into thinking we are eating authentic pasta.

The flavor from the balsamic vinegar will excite your tastebuds and fulfill your cravings without ditching the healthy lifestyle. 

Healthy Veggie Spaghetti

As the name suggests, this veggie spaghetti dish has been incorporated with delicious, yet nutritious veggies. It’s a promising choice for people who need a low-carb and nutritious option without giving up the flavors. 

The versatility of this dish makes it a great option to add chicken breast or meat of your choice if desired. 

Recipe Variations

Ranging from cherry tomatoes to broccoli and mushrooms, there are so many options that you can play with. Instead of yellow squash, you can opt in for zucchini, or you can also opt in for butternut squash instead of sweet potatoes. 

Furthermore, we recommend trying this recipe with about a tablespoon of soy sauce and or hot sauce. 

Adding bell peppers will provide a hint of sweetness to the dish. 

What’s Unique About This Recipe?

To begin with, this is a low-carb option for those who can only consume a low-carb diet. In addition, there is an array of nutrients in this dish, ranging from dietary fiber to vitamins and minerals. 

This meal is prepared with crisp and fresh ingredients. It’s a lighter dish as compared to conventional spaghetti. You will get a delicious crunch as well as a vibrant taste from this satisfying meal. 

This dish also allows you the option to incorporate different veggies according to seasonal availability, and as well as personal preferences.

In fact, you don’t have to shy away from trying out different sauces, herbs, and spices as they can help enhance the flavor. 

How To Make Healthy Veggie Spaghetti?

Prep Your Ingredients: Use a spiralizer and spiral the carrots, squash, and sweet potato. Place each ingredient in a separate bowl filled with cold water.  

Thinly slice the cabbage and place the cabbage in a bowl filled with cold water. 

Chop the garlic and basil and set them aside. Then, blanch the sweet potato. After blanching the sweet potato, place the sweet potato in cold water. 

Cook The Veggie Spaghetti: Over medium heat, add the oil and butter. Add the blanched sweet potatoes and the garlic. Mix well and cook for about 2 minutes. Next, add the cabbage and the carrots. Continue to stir and cook until the vegetables (carrots and sweet potatoes) are cooked to your desired texture.  Stir occasionally. 

Add the tomatoes. Mix well. Add the balsamic vinegar and Worcestershire sauce, then season with salt and pepper to taste.   

Next, add the spiraled yellow squash and basil.

Cook for an additional two minutes. 

Finish The Veggie Spaghetti: Remove the veggie spaghetti from the stove and serve.

Topped with fresh basil and Parmesan cheese (optional). 

How To Blanch Vegetables

If you are unfamiliar with blanching, it is the process of momentarily submerging fruits or vegetables in boiling water, and then removing them immediately to stop the cooking process. 

When you blanch vegetables and fruits, the enzymes are deactivated, in return, the color, flavor, and texture of the ingredients remain in topmost condition. 

When foods are blanched, it doesn’t mean that the food is fully cooked. It is still considered raw. 

To blanch your vegetables or fruits, bring a pot of water to a boil, then add the vegetable/fruit. While keeping a close eye, cook the ingredient (s) for about 8 to 10 minutes.

Be sure not to let the ingredients cook until soft. After 8-10 minutes, transfer the ingredient(s) to a bowl filled with cold water or an ice bath.

Can I include Meat In This Recipe? 

Of course, if you desire. As stated, this dish is very versatile. You can add shredded chicken breast or cut the meat into bite-size cubes. 

When I make this recipe with meat, I usually use pre-cooked rotisserie chicken, like this air fryer rotisserie chicken, or store-bought chicken and debone it to add to the recipe. 

You can also stir-fry beef to add to the dish. other meat or seafood options include shrimp, scallops, or white fish like seabass or cod. 

If you do not eat meat, you can add tofu.

Pairing Suggestions

There are different pairings that will taste amazing with this dish. To begin with, you can add some grilled chicken as it increases the protein levels. 

Feel free to experiment with various sauces, such as pesto, Hoisin sauce, or Chili sauce.

How To Store Leftovers

This healthy veggie spaghetti will keep for 3 – 4 days in the fridge if stored in an airtight container. I wouldn’t recommend freezing this dish as the vegetables do not thaw well and will become soggy.  

Recipe Notes & Tips 

1. This dish is versatile, feel free to experiment with various vegetables. This dish works well with zucchini, butternut squash, tomatoes, and broccoli to name a few. 
2. To give this veggie spaghetti some heat, add about 1 teaspoon (or more) of red pepper flakes. 
3. To customize this dish to your taste buds, use whatever meat or veggies you have on hand.
4. If stored in an airtight container, this dish will keep for 3 – 4 days in the fridge. I do not recommend freezing this dish as vegetables will become soggy when thawed. 
5. When blanching your vegetable, do not allow the sweet potato to cook until softens. 
6. Place all vegetables in a bowl filled with cold water or ice bath. This will help the vegetables to remain crisp. 

More Must-Try Recipes

After making this dish we recommend that you try this Haitian Spaghetti, this Air Fryer Spaghetti Squash, this Rasta Pasta, and this Turkish Green Lentil Soup with Vermicelli. 

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