Chunky Veggie Crockpot Spaghetti

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 152.7
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 683.9 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 5.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Chunky Veggie Crockpot Spaghetti calories by ingredient


Introduction

A delicious vegetarian meal that you can set and almost forget! This makes a lot of servings, so I usually divide it up and freeze it for later. I have omitted the measurements of the spices because I do not measure them when I cook. Season this recipe to your own taste. A delicious vegetarian meal that you can set and almost forget! This makes a lot of servings, so I usually divide it up and freeze it for later. I have omitted the measurements of the spices because I do not measure them when I cook. Season this recipe to your own taste.
Number of Servings: 15

Ingredients

    6 15 oz cans Tomato Sauce
    1/4 c sugar
    1/2 large bell pepper chopped
    1/2 large white onion chopped
    1 c portobello mushroom chopped
    1 large tomato diced
    1 cup zuccini squash halved & sliced
    1/2 c frozen spinach or 1 c fresh spinach
    3 Tbsp Olive Oil
    1 c water
    2 lbs whole wheat spaghetti pasta
    Garlic powder
    Italian seasoning
    Black Pepper

Tips

If you like your pasta really cooked, add it just before setting the timer on your crockpot. It will come out nearly like Chef Boyardee's spaghetti.


Directions

Add all the ingredients except the pasta and stir together. Cover and set timer for 6 hours on high. 2 hours before sauce is done, break up and add your pasta. Add more water if needed.

Serving Size: 12-15 servings

Number of Servings: 15

Recipe submitted by SparkPeople user BAZINGA30.