Spaghetti & Garlic Bread

Macros (makes 6 servings):

Protein: 69
Carbs: 122
Fat: 53
Calories: 1,241

Grocery List:

  • Spaghetti noodles (12 servings – about 1.5 boxes)
  • Ground beef (3 lbs)
  • Olive oil (2 TBSP)
  • Onion (1)
  • Garlic (2 TBSP)
  • Diced tomato (two 15 oz cans)
  • Tomato paste (one 6 oz can)
  • Tomato sauce (one 30 oz can)
  • Squash (1 large)
  • Zucchini (1 large)
  • Water (2 cups)
  • Red wine (1 cup)
  • Five cheese garlic bread
  • Parmesan cheese (one 6 oz package)
  • Seasonings: basil, oregano, and tomato (gourmet collection blend), salt, pepper, red chili flakes, brown sugar (1/4 cup)


  1. Preheat your oven to 425 ºF
  2. Add the garlic bread to a baking sheet lined with foil. Cook for 7 minutes (or until cheese is melted)
  3. Add water to a large pot. Bring to a boil
  4. Cook the spaghetti noodles for 10 minutes. Drain them and add them to a large bowl with cold water (to avoid sticking)
  5. Dice your onion
  6. Add olive oil and garlic to the pot. Cook garlic until browned and then add your onion. Cook until translucent.
  7. Add the ground beef. Cook until no more pink. Drain the onion and beef mixture and set aside.
  8. Dice your zucchini and squash into small cubes.
  9. Sauté the zucchini and squash. Add the cooked veggies to the cooked beef and onion mixture (set aside until later)
  10. Add the diced tomato, tomato paste, tomato sauce, water, red cooking wine, and all seasonings (including the brown sugar!) to the pot
  11. Bring to a light boil and then let the sauce simmer for 45 minutes (add a lid to avoid splattering)
  12. Let the sauce cool and then mix in your beef and veggie mixture
  13. Drain the cooked noodles and add them to a meal prep container. Top with the spaghetti sauce and garlic bread
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