Secret Ingredient Orange Spaghetti

If you’re a mom, chances are your child has gone through a phase in which they didn’t want to eat their vegetables (go figure right??). Thankfully, my daughter is pretty awesome on this front. But that doesn’t mean there aren’t days in which she has more. Read a post here on how I put veggies in everything! This orange “spaghetti” sauce is the perfect solution for those days! It’s simple, tasty and of course orange so she loves it.

This Orange Spaghetti recipe is perfect if you need a way to sneak some veggies into the diets of little ones (or husbands!). It’s simple to make and insanely good for you. Full of vegetables, healthy fats and satisfying protein, this recipe is easily a keeper.

This was one of those dishes my husband stared at me before eating (he’s very suspicious). He knew there would be something hidden in the sauce but was scared to ask what. Thankfully he gave it a try and *grudgingly* admitted it was pretty good – a win!

Not only is this dish tasty and beyond healthy (because it’s so full of vegetables!) but it also comes together in thirty minutes. Making in an awesome choice for a busy weeknight meal.

This dish is naturally pretty light (just veggies and protein) so if you need something more filling, or if you need to entice your kids to try it, serve it over their favorite noodles.

Note: this post contains affiliate links. For more information click here.

Ingredients In The Secret Spaghetti

• 2 steaks, grilled and chopped
• 1 tablespoon coconut oil
• 1 large spaghetti squash
• 1/2 small sweet onion, diced
• 3 cloves garlic, minced
• 12 button mushrooms, sliced
• 2 tablespoons Italian seasoning

Sauce Ingredients

• 3 large carrots, peeled and cut into big chunks
• 1 red pepper, cut into chunks
• 1/2 cup cashews
• 1 very ripe avocado, pitted and peeled
• 1/4 cup parmesan + more for topping
• 1/2 cup water

Kitchen Tools You May Find Helpful

• Vitamix
• Veggie Peeler
• Knives

How To Make Secret Ingredient Spaghetti

Get the squash going. Bring a large pot of water to a boil (big enough t hold the full squash). Cut it lengthwise and scoop out the seeds. Toss it in the water, keep it at a rolling boil and let it cook until it’s tender (about fifteen minutes).

Chop and cut the veggies.

While squash is cooking add the carrots and pepper to a double boiler and begin to steam. Cover the cashews in warm water while you’re cooking the carrots (this helps them blend).

In a medium sauce pan, heat the coconut oil over medium heat. Add onions and garlic and sauté until onions are almost soft. Add the mushrooms and Italian seasoning.

Once the carrots are tender (about twelve minutes), add them and the rest of the sauce ingredients to a blender and process until smooth. Add the water little by little depending on preference.

Turn the veggie skillet down to low, throw in the steak and the sauce and mix well.

Shred the squash. Using tongs (the squash is hot!), remove one half of the squash from the pot and begin to shred with a fork. Do this with the other half and place the shredded squash into a strainer to drain any excess water.

Prepare the plates:  divide the squash into bowl, top with the sauce and any additional parm you desire. You’ll have some leftover sauce.

Note: this recipe also tastes nice with a hint of cayenne pepper but only if your little ones don’t hate spice!

Makes three servings.

Don’t forget to pin these tasty orange sauce

Grab your printable!

If you’re looking to boost your kids vegetable intake but not sure how, this Secret Ingredient Orange Spaghetti is perfect! Full of hidden nutrients, tasty and filling this dish comes together quick and makes the perfect meal.

How do you get your little ones to eat veggies?

Need more tips on kids and nutrition? Check out this post Three Foods Every Toddler Should Have In Their Diet