If you ask my kids what their favorite dinner is, the resounding answer will be “Mom’s Spaghetti!”  This is one of my family’s go to recipes on those busy school nights.  It’s easy to double this recipe to have plenty for left-overs either the next night or the next week (since it freezes perfectly).  My kids love to help make the zucchini and yellow squash noodles with the spiralizer.  It’s really neat to watch!  You can also make this recipe just gluten-free by substituting your favorite gluten-free pasta or noodles.


3-4 tblsp      olive oil

4                 garlic cloves (chopped)

1                 onion (chopped)

1                 bell pepper (chopped)

8                 button mushrooms (sliced)

1 lb              lean ground beef

15 oz           organic diced tomatoes

15 oz           organic tomato sauce

1 tsp            salt

1 tsp            pepper

1½ tsp         dried thyme

1½ tsp         dried oregano

½ tsp           crushed red pepper

4-5              fresh basil leaves (torn)

1 tblsp         fresh rosemary leaves

2                 yellow squash

2                 zucchini


Add olive oil to large dutch oven and place on stove on medium heat.  Sauté chopped garlic, onions and bell pepper until onion turns clear.  Add ground beef and mushrooms and cook until meat is browned.  Stir in diced tomatoes, tomato sauce and 1½ cups water.  Add salt, pepper, thyme, oregano, red pepper, basil and rosemary and bring to just boiling.  Cover pot and reduce heat to simmer.  Cook for 30-45 minutes while stirring frequently.  While sauce is cooking, spiralize yellow squash and zucchini into microwave safe bowl.  Add 1 cup of water to bowl and cover. Microwave for 2 minutes, then stir and microwave an additional 2 minutes.  Serve spaghetti sauce over spiralized squash and zucchini.

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