Healthy Spaghetti Recipe

By Ellie

8 Person

35 Minutes

329 Calories

Use up fresh zucchini, yellow squash and juicy plum tomatoes in this mouthwatering healthy spaghetti recipe! This gluten-free summer pasta doesn't compare to other spaghetti! There are many tutorials on spaghetti recipes online, but the main difference is what sauce to use. Spaghetti is popular with many people, not only because of its taste but also because it is easy to make, you can make several kinds of spaghetti, of course, each kind of taste is worth sharing, So let's take a look at these spaghetti recipes and hope you enjoy them!

Ingredients

fresh basil optional garnish
black pepper
pink salt
2 tbsp. olive oil
2 cooked chicken breasts diced and chopped
1 white onion
2 yellow squash
2 zucchini large
4 tomatoes heirloom or large sweet ones
2 lb jar marinara sauce
16 oz. gluten-free spaghetti noodles

Method

01

Prepare the vegetables: Slice ends off the zucchini and yellow squash. Cut in half horizontal then slice each half again so you have 4 long strips. Repeat for each zucchini and squash. Sprinkle a dash of salt on top. Set aside.
02

Grilling or roasting vegetables: Preheat the grill to high heat and prepare the grill with oil so the vegetables do not stick. If roasting preheats the oven instead to 400℉.
03

Make the spaghetti: Cook the pasta according to package directions. Chop the prepared cooked chicken, cooked zucchini, yellow squash, and onion and set aside. Dice the tomatoes and set aside as well.
04

Prepare the vegetables: Slice the end off one end of the onion and remove the outer peel. Slice the onion into thick 1/2 inch rings. Coat with oil.
05

Grilling or roasting vegetables: Blot the zucchini and squash with a paper towel to remove extra water. Add more oil to prevent sticking.
06

Make the spaghetti: When the pasta is finished cooking, remove from the heat, drain the water and rinse with ice-cold water to prevent further cooking. Transfer the cooked noodles back to the drained pot and add the marinara sauce. Mix well and heat on low heat.
07

Grilling or roasting vegetables: If grilling, add all the squash strips and onions to a grill on medium-high heat. When picking up the onions, try to keep them in their rings, careful they do not break apart. Cook each side for about 10 minutes, checking every 5 minutes to make sure they are not burning. Once done, remove and set aside.
08

Make the spaghetti: Add the cooked and chopped chicken, vegetables and freshly diced tomatoes to the pasta. Mix well and cook until heated through. Serve garnished with fresh basil.
09

Grilling or roasting vegetables: If roasting, add the squash strips and onions to a baking sheet. Roast for 10 minutes at 400 degrees. Flip them and cook another 10 minutes or until cooked through. Turn to broil and broil for about 2-3 minutes to brown them. Remove and set aside.

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Healthy Spaghetti Recipe

3.8

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Calorie 329 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

fresh basil optional garnish

black pepper

pink salt

2 tbsp. olive oil

2 cooked chicken breasts diced and chopped

1 white onion

2 yellow squash

2 zucchini large

4 tomatoes heirloom or large sweet ones

2 lb jar marinara sauce

16 oz. gluten-free spaghetti noodles

03 Method

Step 1

Prepare the vegetables: Slice ends off the zucchini and yellow squash. Cut in half horizontal then slice each half again so you have 4 long strips. Repeat for each zucchini and squash. Sprinkle a dash of salt on top. Set aside.

Step 2

Grilling or roasting vegetables: Preheat the grill to high heat and prepare the grill with oil so the vegetables do not stick. If roasting preheats the oven instead to 400℉.

Step 3

Make the spaghetti: Cook the pasta according to package directions. Chop the prepared cooked chicken, cooked zucchini, yellow squash, and onion and set aside. Dice the tomatoes and set aside as well.

Step 4

Prepare the vegetables: Slice the end off one end of the onion and remove the outer peel. Slice the onion into thick 1/2 inch rings. Coat with oil.

Step 5

Grilling or roasting vegetables: Blot the zucchini and squash with a paper towel to remove extra water. Add more oil to prevent sticking.

Step 6

Make the spaghetti: When the pasta is finished cooking, remove from the heat, drain the water and rinse with ice-cold water to prevent further cooking. Transfer the cooked noodles back to the drained pot and add the marinara sauce. Mix well and heat on low heat.

Step 7

Grilling or roasting vegetables: If grilling, add all the squash strips and onions to a grill on medium-high heat. When picking up the onions, try to keep them in their rings, careful they do not break apart. Cook each side for about 10 minutes, checking every 5 minutes to make sure they are not burning. Once done, remove and set aside.

Step 8

Make the spaghetti: Add the cooked and chopped chicken, vegetables and freshly diced tomatoes to the pasta. Mix well and cook until heated through. Serve garnished with fresh basil.

Step 9

Grilling or roasting vegetables: If roasting, add the squash strips and onions to a baking sheet. Roast for 10 minutes at 400 degrees. Flip them and cook another 10 minutes or until cooked through. Turn to broil and broil for about 2-3 minutes to brown them. Remove and set aside.

04 Author