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Veggie Spaghetti on a white plate topped with fresh basil and cherry tomatoes.
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Healthy Veggie Spaghetti Recipe

Learn how to make the best veggie spaghetti without using any pasta. This guilt-free recipe will have you come back for seconds.
Course Dinner, Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 Servings
Calories 232kcal
Author Savory Thoughts

Equipment

Ingredients

  • 3 Carrots Peeled
  • 2 Yellow Squash
  • ½ Medium Size Cabbage
  • 1 Sweet Potato
  • 4 Tbsp. Unsalted Butter
  • 2 Tbsp. Fresh Chopped Basil
  • 4 Tbsp. Olive Oil
  • 6 Cloves Garlic Chopped
  • Salt and Pepper To Taste
  • ¼ Cup Worcestershire Sauce
  • 1 Tbsp. Balsamic Vinegar
  • 8 Oz. Cherry Tomatoes Cut in Halves

Instructions

  • 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.
    Slicing Cabbage on wooden board.
  • 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.
    spiral sweet potato.
  • 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).
    Veggie Spaghetti on a white plate topped with fresh basil and cherry tomatoes.

Video

Notes

  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 be kept 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.
 
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*** Calories are estimated per serving only. 

Nutrition

Serving: 8Servings | Calories: 232kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 253mg | Potassium: 450mg | Fiber: 8g | Sugar: 15g | Vitamin A: 556IU | Vitamin C: 149mg | Calcium: 15mg | Iron: 13mg