Plant-Based Spaghetti Dinner
Enjoy a quick and delicious Plant-Based Spaghetti Dinner that's perfect for busy weeknights. This flavorful dish is satisfying and guilt-free.
Calories: 276kcal
Servings:
Ingredients
- 1 cup whole wheat spaghetti boiled and drained (measure 1 cup once cooked)
- 1 cup spaghetti squash cooked and shredded into strands
- ½ cup spaghetti sauce oil-free and low sugar, such as Raos, Yo Mamma brand or Hunt’s No Sugar Added.
- 3 Tbsp nutritional yeast
- 2 cups Green beans
Instructions
For Spaghetti
- Cook spaghetti according to package directions.
For Spaghetti Squash
- Cook spaghetti squash and shred into spaghetti-like strands.
To Serve
- Either combine pasta and squash or serve separately with sauce poured over both.
- Sprinkle with nutritional yeast.
- Serve with green beans.
WW Information
This recipe is 5 WW points (4 points for spaghetti, 1 point for sauce).
Notes
Gluten-Free: To make the dish gluten-free, use gluten-free spaghetti instead of whole wheat spaghetti.
Nutrition
Calories: 276 kcalCarbohydrates: 56 gProtein: 16 gFat: 2 gSaturated Fat: 0.3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 0.2 gSodium: 307 mgPotassium: 785 mgFiber: 7 gSugar: 7 gVitamin A: 1067 IUVitamin C: 18 mgCalcium: 78 mgIron: 4 mg
