Best Healthy Spaghetti Recipes

HEALTHY CURRIED SPAGHETTI SQUASH

Steps:

• Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm.
• Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour.
• Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt.
• Calories: 140 Fat: 5 grams Saturated Fat: 1 gram Protein: 2 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 0 grams Cholesterol: 0 milligrams Sodium: 170 milligrams

HEALTHY ONE-POT SPAGHETTI WITH CREAMY TOMATO SAUCE

Steps:

• Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, red pepper flakes and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes. Stir in the Parmesan and cream cheese (the sauce will thicken more) and season with salt if needed. Top with more Parmesan and sliced and whole basil leaves.

HEALTHY SEAFOOD SPAGHETTI

Steps:

• Heat the oil in a large non-stick pan and cook the fennel and onion for 10 mins, stirring occasionally until softened. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10 mins until al dente.
• When the fennel and onion mixture has softened, stir in the chilli flakes, garlic, lemon zest and juice. Add the tomato purée and cook briefly, stirring all the time.
• Drain the pasta, reserving a mugful (around 250ml) of the cooking water. Stir the seafood into the tomato sauce and warm through. Toss the spaghetti into the sauce with the parsley and just enough of the reserved cooking water to loosen. Season and serve.

HEART HEALTHY SPAGHETTI

Steps:

• 1. Over a medium heat, saute onion, garlic, and bell pepper in a skillet until tender.
• 2. Add ground turkey to sauteed vegetable; add seasonings and cook over medium heat until turkey is done. NOTE: I add cayenne to many of my dishes simply because it opens those taste buds to all the wonderful flavors.
• 3. Add spaghetti sauce and mushroom; bring to slow bowl, reduce heat and simmer for 1 hour. Serve over pasta.

MOROCCAN SPAGHETTI (VERY LOW FAT AND HEALTHY)

Steps:

• Put spaghetti in a large pot of boiling water and cook as long as the packet suggests. Mine takes 10 minutes.
• Meanwhile, heat a non-stick pan and spray with low fat cooking spray.
• Add the onions, garlic and mushrooms and sautee until they start to get soft which was about 5 minutes for me. If they start to stick just put in a splash of water. This is a good way to 'fry' things without fat.
• Add the tomatoes, cinnamon, cumin, turmeric and salt and pepper and lightly simmer for about 8 minutes stirring frequently.
• Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.
• Stir in the fresh herbs and just mix through until they start to wilt.
• Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.
• Serve.

HEALTHY GRILLED SUMMER VEGETABLE SPAGHETTI FOIL PACK

Steps:

• Prepare a grill for medium heat.
• Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.
• Combine the wine with 2 cups water in a large measuring cup or bowl.
• Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet.
• Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes.
• Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.

HEALTHY SPAGHETTI PIE

Steps:

• Heat oven to 350 degrees F.
• Break spaghetti into thirds and cook 8 minutes; drain and add back to pot.
• Stir in the pasta sauce, mozzarella, Canadian bacon and olives.
• Add the eggs; stir mixture until combined.
• Coat a 10-inch cast-iron skillet or oven-proof nonstick skillet with cooking spray.
• Sprinkle the inside of the skillet with the bread crumbs.
• Spoon the spaghetti mixture into the skillet.
• Bake at 350 degrees for 30 minutes.
• Top with the Parmesan cheese and bake for 10 minutes.
• Cut into 6 wedges.
• Serve with a green salad tossed with reduced-fat dressing, if desired.

HEALTHY MILLION DOLLAR SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F/175 degrees C and spray a 11X13 lasagna pan with non-stick cooking spray. Cook spaghetti noodles in pot until done (if not using leftover noodles). Drain and set aside.
• Cook ground beef, onions and green pepper (and mushrooms IF using fresh) on stovetop, in frying pan until ground beef is browned. Drain and return to pot.
• Add pasta sauce, cream cheese, parmesan cheese, garlic and Italian seasoning to pot with cooked ground beef. Cook over medium-low on stovetop, whisking until everything is incorporated.
• Add mushrooms and cilantro. Remove from heat.
• Mix spaghetti with sauce in lasagna pan (or in pot, then transfer to lasagna pan)
• Sprinkle grated cheese on top, evenly distributed. *I like to finely grate the cheese for this recipe.
• Bake for 20 minutes (uncovered), then turn up to broil (500 degrees F/260 degrees C for last 2 minutes or until it begins to bubble and brown a little (be sure to watch it very carefully as low-fat cheese burns quickly)
• HowToSection Garnish Array

HEART HEALTHY SPAGHETTI SQUASH- SPAGHETTI

Steps:

• Cut spaghetti squash in half long ways. Scrape out seeds and fibers. Place in a baking dish cut side down add 1 cup water. Bake 45min-1hr @350.Or until when you scrape down sides of squash from short sides across it separates into spaghetti like strands.
• While squash is cooking : cook onions slowly in a skillet 3 min if it starts to stick or burn add a bit of water or broth. Add mushrooms continue to cook slow until they are lightly browned.
• Cook turkey/chicken burger in a large skillet.While it is cooking put 2 cups hot water in a med bowl add bullion and soya nuggets. They will reconstitute quickly.Squeeze about 1/3 liquid out of them and add nuggets to skillet.Add mushrooms and onion mixture.
• Add spaghetti sauce to skillet,scrap 2 cups squash into sauce mixture simmer. Rinse Shirataki noodles well, cut across them a couple times to make noodles shorter. Add to spaghetti.Mix well. Enjoy.

HEALTHY SPAGHETTI

Steps:

• Cook noodles according to package directions. Serve with cooked lean ground beef or buffalo and organic pasta sauce. Serve with a salad or grilled vegetables.

HEALTHY SPAGHETTI SQUASH

Steps:

• For spaghetti squash microwave method: With sharp knife, make several deep slashes in squash (this is necessary to keep it from exploding).
• Cook on high in 5 minute increments, turning 1/4 turn each time fro 15-25 minutes (according to size of squash).
• When squash is done, it will be soft when squeezed.
• Slice in half, remove seeds, and pull "spaghetti" strands free with a fork.
• Oven method: Preheat oven to 350 degrees.
• Cut squash in half lengthwise; remove the seeds.
• Place cut side down in baking pan and add a small amount of water.
• Bake for 45 minutes.
• After cooking, pull strand free with a fork.
• For sauce: Combine margarine and arrowroot in saucepan over medium heat, stirring until margarine melts.
• Remove pan from heat; stir in milk.
• Return to heat and bring to a boil, stirring constantly.
• Add remaining ingredients- Heat through and serve over cooked spaghetti squash.

HEALTHY SPAGHETTI BOLOGNESE

Steps:

• Heat the oil in non-stick frying pan. Tip in the carrot and cook for 5 mins to soften. Scoop out the tomatoes from the can and add to the pan, and cook for 5 mins more. Pour over the tomato juice and basil, then simmer for 15 mins. Whizz together in a blender until smooth. Can be frozen for up to three months.
• Heat through with the Multi mince. Cook spaghetti according to pack instructions. Reserve some of the cooking water, drain and tip the pasta into the pan along with the sauce. Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves on top and the breadcrumbs.