Being able to make a speedy spaghetti is always really
handy. While camping in Lake Havazu
Ingredients
Olive oil 1 tablespoon
Garlic, sliced 2 tablespoon
Onion, chopped 2 heads
Ground beef
1000 g
Spaghetti sauce 2 jars
Tomato, cut into wedges
5-6 heads
Italian squash, big dice 2 heads
Yellow squash, big dice
2 heads
Mushroom, sliced 3 cups
Granola ½ cup
Spaghetti, packaged
2 packages
Directions:
1. Heat up the olive oil in a big pot, add the slice garlic
to the olive oil and cook till fragrant, then add the chopped onions to cook
until translucent, around 3-4 minutes, sprinkle some salt and pepper into the
pot, toss well to season. Add the ground
beef into the pot, breaking big chunks with spatula, cook for about 5-8 minutes
until medium done, then add the spaghetti sauce to pot, mix well, cook an
additional 10 minutes.
2. Start a pot of water and a teaspoon of salt to boil, this
is to cook the spaghetti later.
3. Add the tomato wedges, chopped Italian, summer squash,
and granola to the sauce, cook an additional 10 minutes or until the vegetables
are to desired doneness. Remove from
heat.
4. Submerge the dried spaghetti noodle into the pot of
boiling water, cook according to package instruction to al dente.
5. Scoop the cooked spaghetti into a pasta bowl, generously
scoop the spaghetti sauce on top. Serve
hot with freshly grated parmesan cheese and chopped arugula on top.
Serving: 8
