Where are my Italian food lovers at?! If you like spaghetti but don’t want to have the uncomfortable fullness after you eat a bowl of pasta, this Veggie Noodle Bolognese is the perfect recipe for you.
The noodles are made from butternut squash, so you’re getting a dose of healthy carbohydrates instead of empty calories like in white pasta. Plus, more vegetables is always a good idea!
This Veggie Noodle Bolognese uses minimal ingredients and will satisfy all your Italian food cravings in a healthy way.
And bonus: it’s also a really good recipe for meal prep!
- 1 lb. ground chicken
- 1 Tbsp. extra virgin olive oil
- 1 tsp. Himalayan pink salt
- 1 tsp. garlic powder
- ½ tsp. black pepper
- 1 cup cooked lentils
- 2 cups marinara sauce (I like Rao's for a store-bought version)
- 4 cups butternut squash noodles
- ½ cup fresh basil leaves, cut into ribbons
- In a large pot over medium heat, add in the olive oil and ground chicken.
- Add the salt, garlic powder, and black pepper to the chicken and cook the chicken thoroughly, breaking it apart as it cooks.
- Once the chicken is cooked through, add in the lentils and marinara sauce. Stir to combine.
- Next, add in your butternut squash noodles. Mix well until the bolognese sauce and noodles are mixed together.
- Divide into servings and top with fresh basil.
If you want to make this meal vegan, double the lentils and omit the ground chicken.
Is your mouth watering yet? I know mine is. This recipe is also a favorite among my personal chef clients! It will soon be a favorite of yours too. Easy to make and amazingly delicious. It’s everything you want in a healthy recipe. Enjoy!
With joy and health,
P.S. If you’re looking for more easy meal prep recipes, check out my Prep Like A Personal Chef Ebook with over 35 recipes for meal prep and all the how to’s to meal prep like a pro.
